MULTICOLORED STUFFED BELL PEPPERS
Pascale's Kitchen: Comfort food for difficult days
When I think of what brings me the most comfort, I picture stuffed vegetables in tomato sauce from my childhood.
By PASCALE PEREZ-RUBIN Jerusalem Post OCTOBER 27, 2023 https://www.jpost.com/food-recipes/article-770337
Multicolored stuffed bell peppers (photo credit: PASCALE PEREZ-RUBIN)
Makes 6-8 servings.
Ingredients
- 6-8 bell peppers of different colors (yellow, red, orange, and green)
Filling:
- 2 ¼ cups rice
- 300 gr. ground beef
- 2-3 Tbsp. breadcrumbs, matzah meal, or oats
- 1 medium onion, chopped
- 2 eggs
- 8 sprigs of parsley, finely chopped
- 1 medium tomato, cut into small pieces
- 1 spicy red pepper, finely chopped
- ¼ tsp. fresh ginger, chopped
- 1 Tbsp. pomegranate concentrate
- Salt and pepper, to taste
Sauce:
- 3 Tbsp. olive oil
- 3 medium tomatoes
- 2 Tbsp. tomato paste
- 1 spicy red pepper
- 1 medium onion
- 1 ½ – 2 cups water
- Salt and pepper, to taste
- ½ tsp. sweet paprika
- ¼ tsp. harissa
- 2 fennels, quartered
Method
Rinse the peppers, then cut off the tops. Remove the pith and seeds and rinse well.
To prepare the filling:
Add all the filling ingredients to a bowl and mix well. Stuff the peppers with the filling, leaving them open on top.
To prepare the sauce:
Chop
all the sauce vegetables. Heat oil in a large, flat pot, then sauté the
vegetables. Add the spices and water, stir, and bring to a boil. Add
the fennel quarters. Cover the pot and simmer for 10 minutes.
Arrange
the filled bell peppers inside the pot and cover with the sauce. Add
more water as needed. Cover the pot and bring to a boil. Place the pot
inside an oven that has been preheated to 180° and cook for 40 minutes
or until the beef and vegetables are well cooked.
- Level of difficulty: Medium
- Time: 2 hours
- Status: Meat
 |
| ENJOY! |
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