Egyptian Green Bean Stew (Fasooliya) with Stuffed Peppers

Experience a taste of Egypt with this Green Bean Stew with Stuffed Peppers, also known as Fasooliya. This comforting, nutrient-packed dish combines tender green beans, savory tomato sauce, and aromatic herbs, topped with bell peppers stuffed with rice, fresh herbs, and tomato. It’s a wholesome meal that’s perfect for family dinners, cozy gatherings, or even meal prep for the week. The combination of tender vegetables, flavorful herbs, and lightly sweetened tomato sauce creates a savory, heartwarming dish that’s both satisfying and visually stunning. This authentic Egyptian recipe is a must-try for anyone looking to explore Mediterranean flavors in an easy, home-cooked way.

Why You’ll Love This Recipe

• Hearty and wholesome: A complete meal with vegetables, rice, and herbs.
• Flavorful and aromatic: Fresh herbs, tomato paste, and garlic create layers of taste.
• Family-friendly: Mild flavors with a touch of sweetness make it appealing to all ages.
• Nutrient-rich: Packed with fiber, vitamins, and plant-based protein.
• Make-ahead friendly: Can be stored in the fridge for up to 5 days, perfect for leftovers.

Ingredients

For the Stuffed Peppers

• 2 large green bell peppers, tops removed and centers hollowed: Acts as a flavorful vessel for the rice and herbs.
• 1 small onion, diced: Adds aromatic sweetness.
• 1 tomato, diced: Brings freshness and acidity.
• 3/4 cup uncooked short grain rice, rinsed and drained: Provides structure and heartiness to the stuffing.
• ½ cup Italian parsley: Fresh herb for flavor and color.
• ½ cup cilantro: Adds a bright, herbal note.
• 2 tablespoons fresh dill: Gives a subtle, slightly tangy aroma.
• 2 tablespoons tomato paste: Deepens the flavor of the stuffing.
• ½ teaspoon salt and ½ teaspoon black pepper: Essential seasonings.
• 2 tablespoons olive oil: Binds and enriches the stuffing mixture.

For the Green Bean Stew

• 1 tablespoon butter and 2 tablespoons olive oil: For sautéing vegetables and enriching the stew.
• 2 small onions, chopped: Sweet and savory base for the stew.
• 2 garlic cloves, minced: Adds aromatic depth.
• 1 ½ teaspoons salt and ¾ teaspoon black pepper: For seasoning.
• 1 15-ounce can tomato sauce: Forms the stew’s flavorful base.
• 2 tablespoons tomato paste: Intensifies the tomato flavor.
• 3 ½ cups water or broth: Creates the cooking liquid for beans and peppers.
• 2 pounds cut frozen green beans: Tender and hearty main ingredient.
• 2 teaspoons granulated sugar: Balances the acidity of the tomato sauce.

How to Make Egyptian Green Bean Stew with Stuffed Peppers

1. Prepare the Stuffed Peppers

Remove the tops from the bell peppers and hollow out the seeds. Chop the onion and tomato for the stuffing. In a large bowl, combine diced onion, diced tomato, rinsed rice, parsley, cilantro, dill, tomato paste, salt, pepper, and olive oil. Mix until well combined. Stuff each bell pepper with the mixture and replace the tops. Set aside.

2. Make the Green Bean Stew

In a large deep pot, melt the butter with olive oil over medium-high heat. Add chopped onions, minced garlic, salt, and pepper. Sauté for 3–4 minutes until onions are translucent. Stir in the tomato sauce, tomato paste, and water. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.

3. Add Green Beans and Peppers

Stir in the green beans and sugar. Arrange the stuffed peppers on top of the green bean mixture. Cover the pot and cook for 25–30 minutes, or until the green beans are tender and the rice inside the peppers is cooked.

4. Serve

Serve the stew hot, garnished with extra fresh herbs if desired. Enjoy the combination of tender green beans, savory tomato sauce, and aromatic stuffed peppers.

Tips for Success

• Use short-grain rice for stuffing as it cooks evenly and absorbs flavors well.
• Stir the green beans gently to avoid breaking the stuffed peppers.
• Adjust sugar based on tomato acidity to balance flavors.
• Fresh herbs like parsley, cilantro, and dill bring brightness; don’t skip them.
• Check rice inside the peppers near the end of cooking; if undercooked, simmer a few more minutes.

Equipment Needed

• Large mixing bowl: For preparing the stuffing.
• Large deep pot or Dutch oven: For cooking the stew and peppers evenly.
• Chef’s knife and cutting board: For chopping vegetables and herbs.
• Spoon or spatula: For stirring the stew gently.

Recipe Variations

• Vegetarian version: Omit any meat and increase herbs and tomato paste for richness.
• Add meat: Include ground beef or lamb in the stuffing for extra protein.
• Spicy twist: Add a pinch of cayenne or chili flakes to the stew for a subtle kick.
• Rice variations: Try brown rice or quinoa for a different texture and flavor.

Serving Suggestions

• Serve with warm pita or crusty bread to soak up the tomato sauce.
• Pair with a simple cucumber and yogurt salad for a fresh contrast.
• Garnish with extra fresh parsley or cilantro for presentation.
• Enjoy as a wholesome main course for lunch or dinner.

FAQs

Can I use fresh green beans instead of frozen?

Yes, just adjust the cooking time slightly until they are tender but still crisp.

How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 5 days.

Can I make this dish vegan?

Yes, replace butter with olive oil and omit any animal-based additions. The dish remains flavorful and hearty.

Can I prepare stuffed peppers in advance?

Yes, you can stuff the peppers a few hours ahead and refrigerate until ready to cook.

Is this dish gluten-free?

Yes, it is naturally gluten-free using rice and vegetables.

Conclusion

This Egyptian Green Bean Stew with Stuffed Peppers (Fasooliya) is a wholesome, comforting, and colorful dish that brings the flavors of Egypt to your table. Tender green beans, rich tomato sauce, and aromatic stuffed peppers make it a complete meal for any occasion. Try this authentic recipe to enjoy a hearty, nutritious, and satisfying dish that’s sure to become a family favorite.

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