STUFFED PEPPERS
Pascale’s Kitchen: From oven to table
I like to switch up the filling to keep things exciting – sometimes I use a beef filling, other times quinoa, which can be mixed with dried fruits.
STUFFED PEPPERS
Makes 6 servings.
- 8-10 mini bell peppers (yellow, red, orange or green)
Filling:
- 1¼ cups round rice
- 1 medium onion, chopped finely
- 2 Tbsp. tehina
- ½ cup parsley, chopped finely
- ¼ cup cilantro
- 3 mint sprigs
- 1 medium tomato, cut into small pieces
- 1 spicy red or green pepper, chopped finely
- 1 pinch ginger
- 1 tsp. 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
- 2-3 lemon slices
- 1½-2 cups water
- Salt and pepper, to taste
- ½ tsp. paprika
- ¼ tsp. harissa
Cut off the tops of the peppers, and put them aside for later. Cut out the pith and seeds from the peppers and rinse well.
To prepare the filling, place all of the ingredients in a bowl and mix well. Spoon the filling into the peppers, and place the pepper tops over the filling.
To prepare the sauce, cut all of the vegetables into thin strips. Heat the oil in a pan and sauté. Add the spices and the water and bring to a boil.
Arrange the stuffed peppers in a flat, round baking dish. Carefully pour the sauce around the peppers (add more water if necessary). Cover with a sheet of baking paper, then aluminum foil on top.
Bake in an oven that has been preheated to 180° for 30-40 minutes until the peppers have softened and the liquid has been absorbed. Serve hot.
Level of difficulty: Medium.Time: 1.5 hours. Status: Vegetarian
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| Enjoy |
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