Mahshi

In a pot over medium heat, add oil and then sauté onions until translucent for about 2-3 minutes.

Add the tomato sauce and paste. Stir to dissolve tomato paste.

When it starts bubbling, add rice, spices and herbs cook for just two minutes.

Turn heat off and set aside to cool down.

Wash the veggies thoroughly and clean them well, Note4.

Core veggies and make sure not to tear the walls especially when making zucchini or eggplants. Note5

For Anaheim pepper, I usually like to cut it in half for easy stuffing and make sure to buy long straight ones.

Stuff each one with the rice mixture making sure not to reach the top, so basically you want to leave about 1/2 cm of the top of your vegetable.

Rice will expand after cooking and if you are overstuffing the veggies, rice will come off. Not that it will taste bad but the presentation will not be as fancy.

Arrange herbs stems, the inside of your veggies that you just took out, lemon slices, tomato slices or onion slices at the bottom of your cooking pot to prevent scorching.

Arrange the stuffed veggies in your pot.

Dissolve bouillon and tomato paste in the hot water.

Pour into the pot so that the cooking liquid is halfway through the veggies layers.

Place pot on medium high, bring to a boil then reduce heat and simmer for 40 minutes until veggies are cooked. Note6

Wait for it to cool down a bit and serve.