Stuffed peppers are a versatile dish found in many Jewish kitchens, often featuring a savory filling of rice, meat, or vegetables. Their origins trace back to various cultures, reflecting the diverse influences on Jewish cuisine. The hollowed-out peppers serve as edible containers, keeping the filling moist and flavorful during cooking.
Making Stuffed Peppers:
1. Ingredients
6 large bell peppers (any color), 1 lb ground beef or turkey, 1 cup cooked rice, 1 small onion (diced), 2 cloves garlic (minced), 1 can (15 oz) tomato sauce, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp dried oregano, 1/2 cup shredded cheese (optional), 2 tbsp olive oil
2. Prepare the Peppers
Preheat oven to 375u00b0F (190u00b0C). Cut the tops off the bell peppers and remove the seeds and membranes. Rinse the peppers under cold water and set aside.
3. Cook the Filling
Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic, sautu00e9 until softened (about 3-4 minutes). Add ground meat and cook until browned, breaking it apart with a spoon. Stir in cooked rice, tomato sauce, salt, pepper, paprika, and oregano. Simmer for 5 minutes.
4. Stuff the Peppers
Spoon the filling mixture into each bell pepper, packing it lightly. Place the stuffed peppers upright in a baking dish. If using cheese, sprinkle it on top of each pepper.
5. Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the filling is heated through.
6. Serve
Let the stuffed peppers cool for 5 minutes before serving. Enjoy hot with a side of fresh bread or a salad.
Traditions and Heritage of Stuffed Peppers
Stuffed Peppers
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Frequently Asked Questions
What are stuffed peppers?
Stuffed peppers are a dish where bell peppers are hollowed out and filled with a mixture of ingredients like rice, meat, vegetables, and spices, then baked until tender. In Jewish cuisine, they often include ground beef or lamb and are seasoned with traditional spices.
How do you keep stuffed peppers from getting soggy?
To prevent soggy stuffed peppers, lightly pre-bake the hollowed-out peppers for 5-10 minutes before stuffing them. Also, avoid overcooking and ensure the filling isn't too wet by using cooked rice and draining excess liquid from ingredients like tomatoes.
Can you make stuffed peppers without meat for a kosher meal?
Yes, you can make vegetarian stuffed peppers by replacing meat with ingredients like quinoa, lentils, mushrooms, or beans. In Jewish cooking, these are popular for dairy or pareve meals, especially during holidays like Sukkot.
What type of peppers are best for stuffing?
Bell peppers are the most common for stuffing because of their sturdy structure and mild flavor. Green, red, yellow, or orange bell peppers all work well, with red being slightly sweeter. In Jewish recipes, green peppers are often used for their slightly bitter contrast to the savory filling.
How long do you bake stuffed peppers?
Stuffed peppers typically bake for 30-45 minutes at 375u00b0F (190u00b0C), until the peppers are tender and the filling is heated through. Cooking time may vary based on pepper size and filling ingredients. Jewish-style stuffed peppers often include a tomato-based sauce which may require slightly longer baking to thicken.
