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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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SUKKOT KOSHER RECIPES |
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STUFFED RED BELL
PEPPERS
| INGREDIENTS: |
- 6 large (8-ounce) red bell peppers,
preferably flat on the bottom
- 2 T. olive oil
- 2 c. chopped onions
- 6 T. chopped fresh parsley
- 3 garlic cloves, chopped
- 2/3 c. cooked white rice, cooled
- 1 T. sweet Hungarian paprika
- 1-1/4 t. salt
- 1 t. ground black pepper
- ¼ t. ground allspice
- 2-1/2 c. canned tomato sauce
- 1-1/4 pounds lean ground beef
- 1 large egg
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| INSTRUCTIONS: |
- Cut off top ½ inch of peppers and
reserve.
- Scoop seeds from cavities. Discard
stems and chop pepper tops.
- Heat oil in heavy large skillet over
medium-high heat.
- Add onions, parsley, garlic, and
chopped pepper pieces. Sauté until onions soften, about 8
minutes. Transfer to large bowl.
- Mix in rice, paprika, salt, pepper,
and allspice.
- Cool 10 minutes. Mix in ½ c. tomato
sauce, then beef and egg.
- Fill pepper cavities with beef
mixture.
- Stand filled peppers in single layer
in heavy large pot.
- Pour remaining 2 c. tomato sauce
around peppers.
- Bring sauce to boil over
medium-high heat.
- Reduce heat to medium-low, cover pot
and simmer 20 minutes.
- Spoon some sauce over each pepper.
Cover; cook until peppers are tender and filling is cooked
through and firm, about 20 minutes. (Can be made 1 day
ahead.
- Cool, cover and chill. Rewarm covered
over low heat.)
Makes 6 servings.
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| Posted
by: Leah Bach |
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KOSHER DELIGHT MAGAZINE
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