Meat stuffed peppers are the perfect dish for Sukkot, when stuffed vegetables are traditionally served. They go nicely next to a roast chicken, elevating the menu to that of a Jewish holiday meal. Use ground turkey instead of ground beef for a lite, healthy stuffed pepper. Stuffing peppers is much easier than stuffing cabbage leaves, and the resulting dish is just as delicious.
- 4 to 6 red bell peppers (green or yellow)
- 1-pound/0.5-kilograms lean ground beef (or, ground dark turkey)
- 1 onion (grated)
- 3 tablespoons uncooked rice
- 3 tablespoons water
- 1 egg
- 1 to 2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons oil
- 1 onion (chopped)
- 1 (20-ounce) can tomatoes (chopped if possible)
- 3 tablespoons lemon juice
- 3 tablespoons sugar
- Cut a circle in the top of each pepper and pull out the seeds. Rinse and set aside. Save the top of the pepper.
- In a bowl mix together the meat, grated onion, rice, egg, 1-2 tsp salt and 1/4 tsp black pepper.
- Stuff peppers with this mixture. Stuff lightly, so they won't be too heavy and dense. Place stuffed peppers in a roasting pan.
- In a saucepan, heat oil and saute chopped onion until golden. Add all other ingredients and simmer for 10 minutes.
- Pour sauce over the peppers making sure that some of the sauce stays on top of the peppers. Place pepper tops back on top of the peppers.
- Cover and bake 1 hour, basting once or twice.
Tip: Make in advance and reheat for the meal as the stuffed peppers taste even better after they have sat.
|Nutritional Guidelines (per serving)|
|Total Fat||5 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||5 g|