Step into the realm of authentic Egyptian cuisine with our Green Bean Stew with Stuffed Peppers, lovingly known as Fasooliya. This savory masterpiece is a flavor symphony, rich in warmth and nutrients. Oh, and did we mention it’s both gluten-free and vegetarian? Easy to whip up and suitable for every occasion, get ready to embark on a culinary journey that pays homage to the heart of Egyptian cooking!

a pot of fasooliya and a side of green bean stew over rice

What Is Fasooliya? 

Deleen bean stew is part of the rich tapestry of Middle Eastern cuisine, where it takes center stage with its regional twists. While some versions might flaunt white beans or dance with chicken or beef, let’s hone in on the Egyptian magic with Fasooliya. This comforting dish, rooted in our upbringing, celebrates simplicity with its vegetarian ingredients. Warm, hearty, and incredibly filling, it’s a taste of home that’s hard to resist!

Why You’ll Love This Green Bean Stew

The reasons to love this recipe are as plentiful as the flavors it brings to the table. For instance, it’s: 

  • Cooked in 30 minutes or less. 
  • Easy to make and super budget-friendly
  • Loaded with warm flavors and nutrients
  • Naturally gluten-free, dairy-free, and vegetarian to suit a wide variety of dietary needs. 
green bean stew with stuffed bell peppers in a large pot

Ingredients You’ll Need

For this recipe, we break the ingredient list down into two parts. The first is for the stuffed peppers. The second is for the stew. However, when we’re done, they combine to create a complete dish. Here’s everything you’ll need: 

For the Stuffed Peppers

  • Rice – Short-grain rice works best. 
  • Herbs and Spices -Italian parsley, cilantro, fresh dill, salt, and pepper are used to create an herbaceous, savory flavor. 
  • Vegetables – Onions and tomatoes are diced small and included for extra color, flavor, and nutrients. Then, we use large green bell peppers for stuffing. 
  • Tomato Paste – This helps add moisture and cook the rice while tying the flavor in with the stew. 
  • Olive Oil – Used to provide extra moisture and help cook the veggies so that they are tender and flavorful. 

For the Green Bean Stew

  • Butter and Olive Oil – These are used to coat the pot, preventing the ingredients from burning and providing a base of rich flavor. 
  • Onions – These are sautéed for an extra sweet and savory flavor. 
  • Spices – Garlic, salt, and pepper are all you’ll need. 
  • Tomato Sauce – This forms the base of the sauce. 
  • Tomato Paste – Used to thicken the tomato sauce and add extra flavor. 
  • Water or Broth – Either work to combine the ingredients for the sauce. 
  • Green Beans – We recommend using frozen green beans, but fresh varieties would work, too. Just adjust the cooking time as needed! 
  • Sugar – Just a dash helps cut through the acidity of the tomatoes, creating a well-rounded flavor. 
overhead image of green bean stew served over rice

How to Make Green Bean Stew with Stuffed Peppers

Don’t let the appearance fool you—this recipe’s got a touch of culinary magic! Despite its impressive facade, Green Bean Stew with Stuffed Peppers (Fasooliya) is a breeze to whip up. Plus, having little ones stuff the peppers is a fun way to get them involved in the kitchen. Here’s what to do: 

For the Stuffed Peppers

  • Prepare the Peppers. Remove the top of the peppers, and set them aside. Hollow out the centers. 
  • Create the Filling. Chop the veggies, and add them to a large bowl along with the rest of the ingredients. Stir to combine. 
  • Stuff the Peppers. Scoop the rice mixture into the peppers, and place their tops back on. 

For the Stew

  • Sauté. Add the butter and oil to a large deep pot over medium-high heat. Once melted, stir in the onions, garlic, salt, and pepper, and sauté until the onions are translucent. 
  • Combine. Stir in the tomato sauce, tomato paste, and water, and bring the ingredients to a boil. Then, reduce the heat to a simmer until the mixture thickens, stirring occasionally. 
  • Stir. Add the green beans and sugar, stirring to combine. 
  • Complete the Dish. Add the stuffed peppers to the pot. Cover, and cook until the green beans are tender, and enjoy right away! 
Perfect Pot

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Fasooliya over Vermicelli rice


Consider this recipe a delicious canvas for your culinary creativity! While we’re sharing the version we grew up with, don’t hesitate to sprinkle in your personal touch. Mix and match ingredients, add your favorite twists, and transform this dish into your own masterpiece. Some common variations include: 

  • Adding chickpeas for extra plant-based protein. 
  • Including chicken or beef
  • Serving this green bean stew over Vermicelli or Egyptian baked rice
  • Pairing this dish with a side of pita bread

Common Questions About Green Bean Stew

How long does this recipe last? 

Transferred to an airtight container, fasooliya will stay fresh in the fridge for up to 5 days. 

Can I freeze fasooliya? 

Yes! Once cooled, green bean stew can be transferred to an airtight container and stored in the freezer for up to 4 months. 

Why do my green beans taste rubbery? 

If your green beans are rubbery, it’s likely because they were not cooked all the way through. You want to let them cook on the stove until they are soft to the touch but not mushy. 

a picture of half a stuffed pepper with green bean stew

More Tasty Egyptian Recipes

Indulge your cravings for Egyptian-inspired comfort with a feast of our favorite dishes! Dive into the rich flavors of our culinary heritage with these comforting, easy recipes: 

fasooliya with stuffed bell peppers

Egyptian Green Bean Stew Recipe

5 from 3 votes
Author: Food Dolls
Servings: 4 servings
Prep: 10 minutes
An authentic Egyptian dish, Green Bean Stew with Stuffed Peppers, also known as Fasooliya, is a savory recipe full of warm flavors and plenty of nutrients.


For the Stuffed Peppers:

  • 2 large green bell peppers tops removed and centers hollowed
  • 1 small onion diced
  • 1 tomato diced
  • 3/4 cup uncooked short grain rice rinsed and drained
  • ½ cup Italian parsley
  • ½ cup cilantro
  • 2 Tablespoons fresh dill
  • 2 Tablespoons tomato paste
  • ½ teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • 2 Tablespoons olive oil

For the Green Bean Stew:

  • 1 Tablespoon butter
  • 2 Tablespoons olive oil
  • 2 small onions chopped
  • 2 garlic cloves minced
  • 1 1/2 teaspoons salt or to taste
  • 3/4 teaspoon black pepper
  • 1 15- ounce can tomato sauce
  • 2 Tablespoons tomato paste
  • 3 ½ cups water or broth
  • 2 pounds cut frozen green beans
  • 2 teaspoons granulated sugar


Stuffed Peppers:

  • Remove the tops from the peppers, and set them aside. Scoop out the centers, removing all seeds.
    2 large green bell peppers
  • Chop the remaining veggies.
    1 small onion, 1 tomato
  • In a large bowl, add all of the ingredients except the bell peppers.
    3/4 cup uncooked short grain rice, ½ cup Italian parsley, ½ cup cilantro, 2 Tablespoons fresh dill, 2 Tablespoons tomato paste, ½ teaspoon salt or to taste, ½ teaspoon black pepper or to taste, 2 Tablespoons olive oil
  • Divide the rice evenly, stuffing it into the peppers.
  • Place the tops back on top, and set the peppers aside.

Green Bean Stew:

  • In a large, deep pot over medium-high heat, melt the butter and olive oil. Add the chopped onions, garlic, salt, and pepper. Sauté for 3-4 minutes or until the onions are translucent. Stir in the tomato sauce, tomato paste, and water.
    1 Tablespoon butter, 2 Tablespoons olive oil, 2 small onions, 2 garlic cloves, 1 1/2 teaspoons salt or to taste, 3/4 teaspoon black pepper, 1 15- ounce can tomato sauce, 2 Tablespoons tomato paste, 3 ½ cups water or broth
  • Bring the ingredients to a boil. Reduce the heat to medium-low, and simmer for 10 minutes, stirring occasionally.
  • Stir in the green beans and sugar. Arrange the stuffed peppers on top of the mixture.
    2 pounds cut frozen green beans, 2 teaspoons granulated sugar
  • Cover, and cook for 25-30 minutes or until the green beans are tender.
  • Serve immediately!
  • Store in an airtight container in the fridge for up to 5 days.



Serving: 1serving | Calories: 391kcal | Carbohydrates: 60g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 0.4mg | Sodium: 1867mg | Potassium: 1367mg | Fiber: 12g | Sugar: 21g | Vitamin A: 3570IU | Vitamin C: 108mg | Calcium: 163mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

5 from 3 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    I love making this dish with beef stew meat, it gives it so much more flavor but just as good without.

    Never made my fasoolia with stuffed peppers but might try it next time!