Jewish Recipes
Vegetable-Stuffed Peppers Recipe
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Vegetable-Stuffed Peppers - dairy, pareve

4 cups coarsely grated carrots
1 cup chopped onions
1/2 cup finely diced celery root OR sliced celery
2 tablespoons butter or margarine
3 tablespoons chopped parsley
salt and freshly ground pepper
6 bell peppers of assorted colors
3/4 cup white wine vinegar
1/2 cup tomato juice
1/4 cup honey
1 teaspoon salt
1 teaspoon grated lemon rind
spice bag containing the following:
6 peppercorns,
2 bay leaves,
1/2 teaspoon thyme
1/2 teaspoon tarragon

Melt the butter or margarine in a small saute pan. Add the onions and celery root. Saute over moderate to moderately-low heat for 5 minutes, stirring frequently. Add the grated carrots and continue cooking an additional 5 minutes, stirring frequently. Cover the pan and cook over low heat for 5 minutes or until vegetables are tender. Add parsley.
Salt and pepper to taste. Set aside.

Preheat the oven to 350 degrees.

Prepare peppers by cutting off the top quarter of the pepper and reserving it. Clean out seeds and ribs from the interior of the peppers. (If necessary, cut a very thin slice from the bottom of the pepper to help the pepper remain upright when baking. Be certain if you do this, you do not slice too deeply thus creating a hole in the bottom of the pepper.)

Stuff the peppers with the carrot mixture. Set them into a baking dish large enough to hold all the peppers upright.

Combine the vegetable stock, vinegar, tomato juice, honey, and spices in a saucepan. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes, covered. Pour the liquid around the peppers in the baking dish and over the stuffed peppers. Replace the pepper lids on the peppers. Lay the spice bag in the baking dish.

Bake the peppers for 45 minutes or until tender.

Remove the spice bag. Serve the peppers hot or chilled with some of the sauce poured over each pepper.

 

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