How to Make Stuffed Peppers - A Trio of Love

Three Delightful Jewish Recipes Made with Loving Care

© Barbara Trejo

Sep 8, 2009

There are three recipes here to pick from. Stuffed Green peppers were from the old school of cooking and they should be brought back to the dinner table tonight. Stuffing peppers is a simple 30 minute meal and Rachel Ray would be proud.

Ingredients

• 7 green peppers
• 2 pounds of ground beef or turkey
• 2 1/2 tablespoons of matzo meal
• 2 eggs
• 3 cloves of garlic, crushed
• 2 medium onions, chopped
• 1 tablespoon of virgin olive oil
• 3 hard boiled eggs, grated
• Salt, pepper to taste

Cut the tops of the peppers off and save. Clean the peppers out of all the seeds and core. Mix all the above ingredients together and divide among the peppers. Place the tops back on and place in a baking dish or pan.

Ingredients for the sauce

• 1 cup of tomato sauce
• 1 1/2 tablespoons of distilled white vinegar
• 1/2 tablespoon of sugar
• 1 cup of chicken or turkey stock

Mix all the ingredients together and pour in the pan of the baking dish. Bake in a preheated 350 degree oven for one hour.

Stuffed Peppers with Rice

Ingredients

• 6-7 Red and Green peppers
• 2 cups of cooked rice
• 1 pound of ground beef or turkey
• 1 medium onion, chopped
• 2 tomatoes, chopped
• salt and pepper to taste

Preparations

Cut the tops of the peppers off and save them. Remove the seeds and the core and clean them well. In a frying pan, place some cooking spray on the pan. Add in the turkey, and the onion and cook until the turkey is 3/4 way done. Add in the tomatoes and cook some more. Season the whole mixture with salt and pepper and add in the rice. Mix together thoroughly.

Divide the mixture among the peppers and place the tops back on the peppers. Cook in a preheated 350 degree oven for 15 minutes or until the peppers are heated through.

Low Fat Stuffed Peppers

Ingredients

• 4 Green Peppers
• 1 pound of lean ground turkey or chicken
• 3/4 cup of oats
• 1 medium onion, chopped
• 1 large tomato, chopped
• 2 garlic cloves, minced
• 2 cups of chicken or turkey broth
• salt, pepper, and cumin to taste

Directions:

1. Saute the oats and garlic in a pan sprayed with cooking spray. Continue to cook until the oats are browned, around 5 minutes. Slowly add in 1/2 cup of broth at a time until you have used 3/4 of the broth.
2. Set this aside for now.
3. Using the same skillet, brown the meat and the onions. Add in the tomatoes and seasoning. Cook for a few minutes more. Remove from the fire, at this point.
4. Take the tops of the peppers off and clean out the seeds and core. Place the meat mixture inside the peppers.
5. Place the peppers on a baking dish and pour the remaining 1/2 cup of stock in the bottom of the pan.
6. Bake the peppers in a preheated 350 degree oven for 15 minutes, until they are softened.

A trio of recipes to please everyone in the household. A Jewish delight made possible with very little effort and one of the recipes being very health conscious. Whatever the decision is for supper, let it be "Peppers."

Multi Color Peppers

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