Join The Conversation With Mishpacha's Weekly Newsletter



Issue 434: Vegetable Stuffed Peppers

Faigy Grossman

This starch-free stuffing can also stand alone as a side

Wednesday, January 03, 2018

 Mishpacha-Recipe

 

This starch-free stuffing can also stand alone as a side. Although this “stuffing” is great on its own, the combination of the filling together with the piquant taste of the cooked peppers create a mouthwatering side

Ingredients

Yields 6–8 stuffed peppers, depending on size of peppers


Peppers
  • 6–8 small, flat-bottomed peppers

Stuffing
  • • 1 extra-large onion, diced 
  • • oil, for sautéing 
  • • 2 green apples, peeled and shredded 
  • • 1 large zucchini, peeled and shredded 
  • •  1 Tbsp sugar 
  • • salt, to taste 
  • • black pepper, to taste 
  • • 3 slices prepared roast, shredded


Preparation

Clean peppers well. Remove tops and seeds; rinse insides. In a large frying pan, sauté onion in oil until golden brown; add apples, zucchini, and sugar and continue to sauté until mixture is softened and semi-cooked. Season with salt and pepper, add shredded roast, and stir well to combine. 

Preheat oven to 350°F (190°C). Stuff peppers with filling and place in a 9x13- inch (20x30-cm) baking pan. Bake, covered, for 1 hour and 15 minutes. Turn off oven and allow peppers to rest 15 minutes. 

Remove from oven and spoon juices from pan over peppers before serving.

 Note: This filling is great as a hot vegetable side dish on its own, even minus the peppers! Just cook thoroughly until mixture is completely soft, and serve in a bowl, French style. Healthful and deliciously different!

Related Stories

Issue 572: Teriyaki Roasted Cauliflower and Broccoli

Miriam Pascal

Looks like stir fry. Tastes like stir fry. What’s missing is the mess.

Issue 573: Cappuccino Tart

Sara Wasserman

Elegant and sophisticated, this cake comes with a definite “wow” factor.

Issue 574: Mushroom-Parsley Salad

MICHAL FRISCHMAN

A satisfying side without the starch

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
The Yeshivah That Never Gives Up
Rabbi Moshe Grylak Nurturing every spark until it’s a full-fledged flame
He Loved to Do Good
Yonoson Rosenblum What it means to take responsibility for a fellow Jew
Out of Character
Eytan Kobre This gaping gap in my would-be wordsmithery niggles
Got Grit?
Alexandra Fleksher How can we help our kids get grittier?
10 Questions for Yoni Fishkin
Rachel Bachrach 15,000 minyanim, more than 6,500 locations, 70 countries
Lucky Day
Jacob L. Freedman Zaki got an addictive thrill from risking it all
Ghost of a Chance
Rabbi Ron Yitzchok Eisenman He knew and she knew. And that was all that mattered
Giving All I Have
Riki Goldstein The song of unswerving faith
Rabbi Shloime Taussig: I’m never in the studio without…
Riki Goldstein “I make sure to do this before every job”
Last-Minute Decisions
Riki Goldstein How do entertainers know they made the right choice?
Preparation Makes Perfect
Faigy Peritzman The more we prepare, the more we can receive kedushah
Not Wanted
Sarah Chana Radcliffe Lectures usually don’t inspire — they backfire
Constant Creation
Rabbi Menachem Nissel The keys to life are safely in Hashem’s Hands
The Gardener: Part IV
D. Himy with Zivia Reischer “When there’s a pause in conversation, you can join in”