Stuffed peppers are a traditional Jewish dish that is very popular in Israel. Many families have their favorite variation of the recipe, which is often prepared on Shabbat or for holidays. There are numerous variations of the recipe, including those preferred by meat eaters or those suitable for vegans. However, the one thing shared by most of the recipes is the large portion size and the long preparation time, which can be frustrating for many cooks!
I have found a way to simplify the preparation and reduce the size of the portion, which significantly reduces the preparation time without compromising on taste. I generally use the abundance of grains and lentils, which are available year-round, and plenty of ready-to-eat chickpeas which is both a healthy alternative, and very popular in Israel. And if you’re someone who enjoys meat, never fear! It can be added while preparing the rice, but make sure it’s fully cooked before filling the peppers.
Did you know that in Judaism there are specific commandments associated with eating such as matzah on Passover? And more than that; each and every meal (and even snack) can become a commandment? Get more Jewish food thoughts here.
Ingredients
Stuffed Peppers
- 4-5 bell peppers preferably different colors
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 garlic cloves crushed
- 1 teaspoon sweet paprika
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 tablespoon date syrup/honey/sugar
- ½ cup raw Basmati rice
- ½ cup cooked chickpeas or lentils
- 1 cup boiling water
- Chopped fresh basil and/or parsley
Sauce
- 3 tablespoons olive oil
- 4 tablespoons tomato paste/crushed tomatoes
- 2 garlic cloves crushed
- 1 tablespoon date syrup
- Salt and black pepper
- ½ cup water
Nutritional Facts
Instructions
- Preheat oven to 220°C/430°F.
- Cut peppers in half and clean the inside. Arrange peppers open face in a 9x13-inch baking dish. Lightly spray the peppers with oil and bake in the oven until lightly browned (about 10 minutes), remove the peppers from the oven and lower the heat to 200°C/390°F.
- To Prepare the rice, place 2 tablespoons oil into a wide pot and fry the onion until lightly golden. Add paprika, salt, black pepper, turmeric, garlic, tomato paste, and date syrup, then mix well and cook for 1-2 minutes. Add rice, chickpeas, and boiling water and stir. When mixture boils, add the herbs and close the pot. Simmer on low for about 10 minutes.
- Meanwhile, prepare the sauce. In a bowl combine olive oil, tomato paste, garlic, date syrup, salt, pepper and water, stir well.
- Fill peppers with cooked rice and chickpeas and pour the sauce on top of and around the peppers. Bake uncovered for 20-30 minutes until the peppers are browned on the edges and the sauce is reduced.
- Pay attention that the top of rice and sauce does not dry out and if necessary baste the peppers with the sauce during the baking.