Stuffed Peppers

Stuffed Peppers (Hebrew: פלפלים ממולאים) are the perfect dish for Sukkoth when stuffed vegetables are traditionally served.
You can serve the Papers as a main dish or next to chicken or beef. In Israel, we make the stuffed papers on Jewish Holidays, Shabbat and during weekdays. It is a healthy, delicious dish and very easy to make. Bon appétit!



• 4-6 green, red or yellow bell peppers
• 1 pound (1/2 kilo) lean ground beef or ground dark turkey
• 1 onion, grated
• 3 Tbsp. uncooked rice
• 3 Tbsp. water
• 1 egg
• 1-2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. oil
• 1 onion, chopped
• 20 oz. can tomatoes (chopped if possible)
• 3 Tbsp. lemon juice
• 3 Tbsp. sugar
1. Cut a circle in the top of each pepper and pull out the seeds. Rinse and set aside. Save the top of the pepper.
2. In a bowl mix together the meat, grated onion, rice, egg, 1-2 tsp salt and 1/4 tsp black pepper.
3. Stuff peppers with this mixture. Stuff lightly, so they won’t be too heavy and dense. Place stuffed peppers in a roasting pan.
4. In a saucepan, heat oil and saute chopped onion until golden. Add all other ingredients and simmer for 10 minutes.
5. 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.
6. Cover and bake 1 hour, basting once or twice.



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