6 Non-Traditional Mahshi Ideas to Awaken Your Taste Buds

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Let's spice up your cooking game with 6 non-traditional mahshi ideas

Quinoa-Stuffed Bell Peppers

Ingredients:

- 4 bell peppers (any color)

- 1 cup quinoa

- 2 cups water or vegetable broth

- 1 teaspoon cumin

- 1 teaspoon paprika

- 1 teaspoon coriander

- 1 tablespoon olive oil

- 1 small onion, (chopped)

- 2 cloves garlic, (minced)

- 1 cup diced tomatoes (fresh or canned)

- 2 tablespoons chopped fresh parsley

- 2 tablespoons chopped fresh mint

- Salt and pepper to taste

Steps:

1- Preheat the oven to 190 C and grease a baking dish.

2- Rinse the quinoa under cold water. In a saucepan, cook the quinoa with water or vegetable broth, cumin, paprika, and coriander until fluffy.

3- Put the onions and garlic in olive oil, then add the diced tomatoes, cook briefly, and season with salt and pepper.

4- Combine the cooked quinoa with the tomato mixture, adding parsley and mint. Mix well.

5- Prepare the bell peppers by cutting off the tops and removing the seeds, then stuff the bell peppers with the quinoa mixture and place them in the baking dish.

6- Cover with foil and bake for 25–30 minutes. Remove the foil and continue baking for 10–15 minutes until the peppers are tender and slightly browned.

Couscous-Stuffed Eggplant

Ingredients:

- 2 large eggplants

- 1 cup cooked couscous

- 1/2 cup chopped roasted red peppers

- 1/2 cup crumbled feta cheese

- 1/4 cup chopped olives

- 2 tablespoons chopped fresh basil

- 2 tablespoons chopped fresh oregano

- Salt and pepper to taste

- Olive oil for brushing

Steps:

1. Slice eggplants in half lengthwise and score the flesh without cutting through the skin.

2. Brush cut sides with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet.

3. Bake for 25–30 minutes until tender.

4. Mix cooked couscous, roasted red peppers, feta cheese, olives, basil, and oregano in a bowl. Season with salt and pepper.

5. Scoop out the center of the cooked eggplants, leaving a border, then chop the scooped-out eggplant and add it to the stuffing mixture.

6. Spoon stuffing into eggplant halves and press gently to fill.

7. Return to the baking sheet and bake for 10-15 minutes until flavors meld and the tops brown lightly.

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Spinach and Cheese Stuffed Zucchini

Ingredients:

- 4 medium zucchini

- 2 cups fresh spinach, chopped

- 1 cup ricotta cheese (or feta cheese)

- 1/2 cup breadcrumbs

- 2 cloves garlic, (minced)

- 1 tablespoon fresh dill or thyme, (chopped)

- Salt and pepper to taste

Steps: 

1. Slice zucchini lengthwise and scoop out the center to create hollow halves.

2. In a bowl, combine wilted spinach, cheese, breadcrumbs, garlic, herbs, and reserved zucchini flesh. Season with salt and pepper.

3. Place zucchini halves in the baking dish and fill them with the spinach and cheese mixture.

4. Drizzle with olive oil and sprinkle with breadcrumbs.

5. Bake for 25–30 minutes until the zucchini is tender and the cheese is golden and bubbly.

Mexican-Inspired Stuffed Tomatoes

Ingredients:

- 4 large tomatoes

- 1 cup cooked Mexican rice

- 1 cup cooked black beans

- 1/2 cup corn kernels

- 1/2 cup diced bell peppers (any color)

- 1 teaspoon cumin

- 1 teaspoon chili powder

- 1/2 teaspoon dried oregano

- Salt and pepper to taste

- Grated cheese (cheddar) for topping

Steps: 

1. Hollow out tomatoes, removing seeds and pulp.

2. Combine rice, beans, corn, bell peppers, spices, salt, and pepper in a bowl.

3. Fill tomatoes with rice and bean mixture, pressing gently.

4. Place stuffed tomatoes in the baking dish and top with grated cheese.

5. Bake for 20-25 minutes until tomatoes are cooked and cheese is melted.

Risotto Stuffed Portobello Mushrooms

Ingredients:

- 4 large Portobello mushrooms

- 1 cup risotto rice

- 4 cups vegetable broth

- 1 small onion, (chopped)

- 2 cloves garlic, (minced)

- 1/2 cup grated Parmesan cheese

- 2 tablespoons butter

- 2 tablespoons olive oil

- Salt and pepper to taste

- Chopped fresh parsley for garnish

Steps:

1. Clean mushrooms, remove stems, and scrape out gills.

2. In a saucepan, sauté the onion and garlic in olive oil and butter until translucent, then add the risotto rice.

3. Gradually add vegetable broth, stirring until rice is creamy and tender (about 20–25 minutes).

4. Stir in Parmesan cheese, salt, and pepper.

5. Place mushrooms on a baking sheet and fill generously with the risotto mixture.

6. Bake for 20–25 minutes until mushrooms are tender and risotto is slightly browned, then garnish with parsley.

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Italian-Inspired Stuffed Artichokes

Ingredients:

- 4 large artichokes

- 1 cup breadcrumbs

- 1/2 cup grated Parmesan cheese

- 1/4 cup chopped fresh parsley

- 2 cloves garlic, (minced)

- 1/4 cup olive oil

- 1 lemon, halved

- Salt and pepper to taste

Steps:

1. Trim the stems and tops of artichokes; remove the tough outer leaves.

2. Spread the leaves and remove the fuzzy choke from the center.

3. Mix breadcrumbs, Parmesan cheese, parsley, garlic, salt, and pepper in a bowl.

4. Stuff the mixture into the artichoke cavities and between the leaves.

5. Place stuffed artichokes in a baking dish and drizzle with olive oil and lemon juice.

6. Add water to the dish for steam, cover with foil, and bake for 45–60 minutes until the leaves are tender.

7. Remove the foil and bake for 10–15 more minutes until the breadcrumbs are golden.