Egyptian Herby Stuffed Red Peppers (Mahshi)

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1. 1Step 1: Begin by removing the stems from the bell peppers with a paring knife. You can also just slice the top off. Reserve the tops to cover the peppers when they're cooking.
2. 2Step 2: To make the stuffing mixture, in a food processor, pulse the onion, dill, and cilantro together until finely chopped. Transfer to a large bowl, then add the rice, olive oil, 7 spice, tomato paste, and diced tomato. Mix to combine. Taste for salt and add more if needed.
3. 3Step 3: Heat the ingredients for the broth in a saucepan so it is ready for use. While it is heating, stuff the peppers with the rice mixture until they are 3/4 full.
4. 4Step 4: Place some unused sprigs of dill and cilantro in the bottom of a large, 10-inch diameter pot, then place the peppers within it.
5. 5Step 5: Ladle the broth into the pot of peppers, making sure some broth goes into each pepper. The broth will reach the sides of the peppers, which is fine.
6. 6Step 6: Cover the peppers with their tops, then cover the pot. Place the pot on low heat and simmer for 1.5 hours, or until the peppers are cooked through and the rice is fully cooked.
7. 7Step 7: Serve the Mahshi with herbed yogurt and any leftover broth can be served on the side as a sauce.