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Tip9 - stuffed peppers - photo shutterstock.jpg

Stuffed Peppers with Currants, Dates and Capers

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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Servings

6 Servings

Ingredients

  • ¼ cup currants
  • ¼ cup capers
  • ¼ cup degelet noor dates finely chopped (don’t use Medjool, they are too squishy to chop)
  • ¼ red onion finely chopped
  • 1 teaspoon mustard
  • 1 teaspoon brown sugar
  • 1 teaspoon finely ground black pepper
  • ½ teaspoon salt
  • ½ cup chopped cilantro
  • 1 cup cooked short grain white rice cooled (rinse it thoroughly before cooking so it doesn’t clump together)
  • 2 pounds Grow and Behold meatball mix or use 1 pound ground beef and 1 pound ground rose veal or ground lamb
  • 8 small or 6 medium red peppers
  • 2 cups Grow and Behold Chicken Bone Broth

Instructions

  • Preheat oven to 350°F.
  • Slice a thin section off the bottom of the peppers so they stand up straight. Slice off tops and remove seeds and pith carefully. Save tops.
  • Combine filling ingredients (excluding meat) and mix thoroughly.
  • Drop sections of meat into filling ingredients and combine gently using your fingers until filling is evenly distributed but mixture is still light.
  • Spoon filling into peppers and replace their “lids”.
  • Set peppers in baking dish. Pour broth on top.
  • Bake at 350°F for 1 hour or until meat is cooked and peppers are tender but not falling apart.
  • Recipe by Anna Hanau
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