Stuffed Bell Peppers

The parsley and onions are cleaned and finely chopped. The dried bread is crushed and sifted through a fine sieve, and the eggs are beaten.

The ground meat is seasoned with tabil, black pepper, paprika, and salt, then harissa and oil are added and mixed with parsley and onions.

The meat mixture is cooked over medium heat for about a quarter of an hour without water, stirring constantly. It is removed from the heat and left to cool, then the bread and eggs are added and the seasoning is adjusted.

Medium-sized, straight sweet bell peppers are chosen, their tops and seeds removed, and they are filled with the stuffing.

Frying oil is heated, and the bell peppers are fried, first on the side of the filling until it solidifies and browns, then on the sides. They are drained and served hot, split lengthwise, with tomato sauce.