Stuffed Red Peppers

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The following was greatly inspired by a recipe I found at Cafe Liz, a blog I discovered via Mother in Israel where Liz shares lovely vegetarian recipes.

Stuffing for four peppers:
1 onion
3 garlic cloves
1 tomato
3 tbsp parsley
1 tbsp dill
1/2 cup rice
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp pepper
1 tsp paprika
salt

Thinly chop the onion, and fry in a pan until they become transparent. Add the garlic, crushed, and fry some more. Add the tomato, chopped, and cook a bit more until it gets mushy. Turn off the flame, and add the rice, spices and chopped herbs. Mix.

To prepare the peppers, slice off the tops and pull out the seeds inside. Save the caps. Spoon the stuffing into the hollowed peppers. Arrange the peppers in the baking dish. Pour hot water into the dish, so that it covers about 2/3 of the vegetables. It’s important that the water should touch the rice in each vegetable, so that the rice will cook. Scatter some cut tomatoes and salt on top, and drizzle with olive oil. Add some spices (I used meatball spices) and several tbsp of cilantro.

Put into the oven, which should be set at maximum. After 20-30 minutes, turn over the peppers that aren’t fully immersed, to make sure the rice can cook evenly. The dish will be ready after about an hour of cooking.

On Tuesdays, just post any photo you like (it must be one of your own) that contains the color RED and then link to this blog.

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28 thoughts on “Stuffed Red Peppers

  1. Sounds (and looks) delicious. Maybe I’ll try this to stuff an acorn squash, as I just bought one today. That’s me, never following a recipe just as it says…

  2. That looks delicious! A fabulous vegetarian dish, the brilliant ruby color of the pepper intrigues us, the stuffing offers an aromatic treat. And this recipe can be added to also, so the variations are endless. A simple and colorful ruby, and we must try it, too. A gourmand you are!

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  4. Pingback: Kosher fo Passover – Vegetable Dishes « Ilana-Davita

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