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Stuffed Red Peppers
Serves 6
3 large red bell peppers
1⁄2 cup extra virgin olive oil
3 cloves garlic, finely chopped
1⁄4 lb. shredded cheese, such as fontina or Monterey Jack
4 oz. breadcrumbs or matzah meal
2 Tbs. chopped Italian parsley
1⁄2 tsp. dried thyme
1 tsp. fine sea salt
1 tsp. pepper
4 small zucchini, finely chopped
Cut the peppers in half lengthwise and remove their seeds and cores.
In a large bowl, combine 1⁄4 cup olive oil, garlic, cheese, 2 oz. breadcrumbs, thyme, salt and pepper. Mix well, then add the zucchini, tossing well to coat the zucchini.
Stuff the peppers generously with the zucchini mixture.
Lightly oil the bottom of a baking dish and place the stuffed peppers in it. Sprinkle the remaining olive oil, breadcrumbs and chopped Italian parsley over the peppers. Bake in a preheated 400-degree oven about 45 minutes, until the peppers are tender and the surface of the stuffing is nicely browned. Serve warm or at room temperature.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
3 large red bell peppers
1⁄2 cup extra virgin olive oil
3 cloves garlic, finely chopped
1⁄4 lb. shredded cheese, such as fontina or Monterey Jack
4 oz. breadcrumbs or matzah meal
2 Tbs. chopped Italian parsley
1⁄2 tsp. dried thyme
1 tsp. fine sea salt
1 tsp. pepper
4 small zucchini, finely chopped
Cut the peppers in half lengthwise and remove their seeds and cores.
In a large bowl, combine 1⁄4 cup olive oil, garlic, cheese, 2 oz. breadcrumbs, thyme, salt and pepper. Mix well, then add the zucchini, tossing well to coat the zucchini.
Stuff the peppers generously with the zucchini mixture.
Lightly oil the bottom of a baking dish and place the stuffed peppers in it. Sprinkle the remaining olive oil, breadcrumbs and chopped Italian parsley over the peppers. Bake in a preheated 400-degree oven about 45 minutes, until the peppers are tender and the surface of the stuffing is nicely browned. Serve warm or at room temperature.
(Rebecca Ets-Hokin)
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