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Jewish Recipes --> Recipes --> Vegetable Dishes --> Pepper

Sephardic Stuffed Peppers
Serves: 16
Recipe Ingredients:
  • 2 lb. ground beef
  • 8 large red peppers, cut in halves and seeded
  • 2 eggs
  • 2 medium onions, chopped
  • 1/2 cup cooked white rice
  • 1/2 cup matza meal
  • 1 16-oz can tomato sauce
  • Salt and pepper to taste
  • 2 tbsp. oil (adjust as required)
This is a great dish for Rosh Hashanah or any time. Preparing the peppers using this method is also simpler than using whole peppers.

Directions
  1. Add 1/2 of the chopped onions to the ground beef, along with the eggs, rice, matza meal, salt and pepper. Mix well.
  2. Sauté the remaining onions in the oil.
  3. Pour half of the tomato sauce into the bottom of a 9 x 13 baking dish and add the sautéed onions. Set aside.
  4. Fill each pepper half with stuffing mixture and place meat side down into the baking dish. Pour the other half of the tomato sauce over the peppers.
  5. Cover baking dish with aluminum foil and bake at 350 degrees (F) for one hour. Increase oven temperature to 400 degrees (F) and bake uncovered for an additional 45 minutes until the peppers brown.

 

Cooking Tips:  

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