Jewish Recipes
Vegetarian Stuffed Peppers Recipe
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Vegetarian Stuffed Peppers - pareve

8 bell peppers (in the color of your choice)
2 onions, chopped
1-2 tablespoons olive oil
1 bunch green onions, chopped (Note: separate white and green parts)
3 Tablespoons pine nuts
1 cup rice or bulgur
2 cups water
1/4 cup tomato paste
1/2 cup currants
3 Tablespoons each fresh mint and dill, minced
1/2 teaspoon cinnamon
salt to taste

Cut and save 1 inch off stem end of peppers, removing and discarding white membranes from inside peppers. Set hollowed peppers aside.

Saut� onions in oil slowly until translucent and golden brown. (This may take as long as 20-30 minutes when done very slowly.) When the onions are about 5-8 minutes away from being finished, add pine nuts and white part of the spring onions to the saute pan. Continue sauteeing. Add rice or bulgur. Cook for 5 minutes, stirring occasionally.

Add remaining ingredients. Raise the heat to bring liquid to a boil, cover pan and reduce heat to a simmer. Continue cooking until liquid is absorbed.

Fill each pepper with about 1/2 cup rice mixture and top with reserved caps.

Place peppers upright in oiled 9-by-13-inch glass baking dish. Cover with oiled foil and bake until peppers are tender, about 50-60 minutes.

Source: Jewish Bulletin of Northern California

 

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