Stuffed vegetables are known from throughout the Balkans and most other places in the Middle East. Here’s the Egyptian version.
4 pepper fruits
1 tablespoon oil
1 chopped onion
300 g [10,5 oz] minced beef
100 g [3,5 oz] cooked rice
3 dl [0,6 pt] broth
2 tablespoons tomato paste
1 1/2 dl [0,3 pt] sour cream
 Cut a lid of the pepper fruits. Clean them carefully for all seeds and membranes.
 Fry chopped onion and minced meat in oil. Mix in the cooked rice and season to taste.
 Fill the pepper fruits with the farce. Place them side by side in ovenproof mould.
 Mix the broth and tomato puree and pour it into the dish. Bake the stuffed pepper fruits at 175° C / 345° F for about 20 min.
 Pour the sour cream into the broth/tomato puree mix and let dish stay another 5min. in the oven.
 The sauce can be thickened with a little cornstarch if you prefer it thicker.
 Server the stuffed pepper fruits straight from the oven.