Jewish Recipes
Jewish Recipes

Home | Jewish Recipes Main Directory | Submit a Recipe | Kosher Dieting | What Blessing do I make over foods? | About Us
Kosher Grocery Store | Kitchenware | Judaica | Jewish Cookbooks | Food and Health | Search Recipes

Jewish Recipes

Jewish Recipes
Kosher Recipes
  Cooking Terms
  Jewish Cookbooks
Jewish Foods
Kosher Spices
Ingredients
Dairy
Meat
  Parve
  Baba Ganoush
  Bagels
Blintz
Challah
  Charoset
  Cholent
  Etrog
  Farfel
Falafel
Fish
Gefilte Fish
  Hamantaschen
  Hummus
  Jewish Holidays
  Knish
  Kosher Recipes
  Kosher Wines
  Kugel
  Latkes
  Lox (salmon)
  Matzah
  Pita
  Spices and Ingredients
  Sufganiya
  Tzimmes

Jewish Cooking

  Judaica
Kitchenware
Kosher Symbols
What is Kosher ?
What is a hechsher?

Page Options

Send

Jewish Recipes: Copyright - Disclaimer

Add us to your favorites

|

Jewish Recipes --> Recipes --> Kosher Recipes --> To your Health --> Kosher Vegetable Meals

Stuffed Red and Green Bell Peppers
Recipe Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 med onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1/4 cup pine nuts
  • 1/2 cup white rice
  • 1 1/4 cups water or vegetable broth
  • 1/3 cup dried currants or blueberries
  • 1 tablespoon chopped fresh mint leaves
  • 1 1/2 teaspoon fine sea salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon dried orange peel
  • 1/8 teaspoon freshly ground peppercorns
  • 2 teaspoons brown sugar
  • 1 cup chopped fresh red ripe tomatoes
  • 3-4 red and/or green bell peppers
  • 3/4 cup water or broth
  • 1/4 cup tomato paste
Preheat oven to 375 degrees. In batter bowl, combine olive oil, onion, garlic and pine nuts. Microwave on high 3 minutes. Add remaining stuffing ingredients. Cover.

Microwave on high 5 minutes, then on half power 8-10 minutes or until the rice has cooked thoroughly.

In meantime, cut off the tops of each pepper or if they are very large, cut them in half lengthwise). Gently remove the membrane and seeds. Arrange them upside down in a ceramic baking dish. When rice is done, set it aside.

Cover the peppers with a waxed paper sheet and microwave the empty pepper shells 3-4 minutes to practically cook them. Then stuff with the filling.

Combine water and tomato paste.

Pour over and around the peppers. Drizzle a little olive oil over the top of each pepper. Bake in hot oven 25-30 minutes, or until peppers are tender and stuffing has browned on the top. (depends on the size of peppers)

 

Main Dishes Vegetable Dishes Vegetarian  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods