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
 
Har Sinai on the Gaza Fence
Rabbi Moshe Grylak “Who would ever believe I’d be holding a sefer Torah?”
In Budapest, a Thirst for Torah
Yonoson Rosenblum “This is a matter of saving an entire tzibbur”
Torah Consumer’s Alert
Eytan Kobre To learn Torah — but just as surely, to learn from it
Relive Matan Torah Every Single Day
Rabbi Henoch Plotnik Incredible zechusim we can generate through resolutions
5 out of 10: Top 5 Seforim Intros Celebrating Torah
Rabbi Dovid Bashevkin What are you going to learn on Shavuos night?
Right-Hand Man
Jacob L. Freedman “Goodbye, Dr. Freedman, I’ve got a whole world to save”
The Good News about Obituaries
Rabbi Emanuel Feldman To write our own epitaphs while we can still write
Endnote: The Song That Still Plays for You
Riki Goldstein What’s that tune that, when you hear it, brings you back...
A Golden Opportunity
Faigy Peritzman What did Rus have that Orpah lacked?
Say It with Cheesecake
Sarah Chana Radcliffe A positive learning experience creates lessons that stic...
Say Yes to Kindness
Miriam Kosman With her, Rus brought the key to humanity’s redemption
A Soaring Spirit
Chana Ungar To Marcie a”h, life meant doing what G-d expected of her