Cooked - Stuffed Peppers

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Stuffed Peppers

4.0

12 peppers of any color

1 sweet onion, cut to round slices

1 teaspoon of flaky salt

2 tablespoons of olive oil

3 cups of basmati rice

1 shredded sweet potato

1 chopped shallot

2 grated Campari tomatoes

Handful of chopped mint, parsley and dill leaves

Zest from 1 lemon

5 tablespoons of tomato paste

3 minced garlic cloves

5 tablespoons of olive oil

1 tablespoon of date syrup

1 tablespoon of pomegranate molasses

1.5 teaspoons of salt

1 teaspoon of paprika

½ teaspoon of black pepper

½ teaspoon of cumin

1 teaspoon of sumac

1 teaspoon of coriander

5 tablespoons of tomato paste

1 tablespoon of date syrup

7-8 cups of boiling water

Juice from ½ lemon

1 teaspoon of salt

1 teaspoon of paprika

Cut thin slice from the stem end of each pepper and remove the top. We will use the top later to cover the stuffed peppers. Remove the seeds, wash and dry the peppers.
Fill ¾ of each pepper with the rice filling.
In a wide skillet pan, put 3 tablespoons of olive oil, flaky salt and the onion slices.
Place the peppers close to each other.
On the stove on medium heat, sear the peppers without the sauce for 3 minutes.
Pour the tomato sauce gently over the peppers and cover with a lid.
Let it cook on medium heat for 20 minutes.
Cook it for additional 1 hour on low heat.
Transfer to the oven without the lid on 450F convection broil, for 7-8 minutes to get a nice tan color to the peppers.

Course🍽️Main Course

Diets🌱Vegan...

Category🫑Stuffed Vegetables

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 9 weeks ago

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