While the flavors and spices may differ, both Israelis and Americans enjoy making stuffed peppers! Check out this Israeli inspired stuffed pepper recipe brought to you by our friends at The Nosher.
For the peppers:
1 small onion (or half 1 large onion), diced
1/2 cup uncooked rice
1/2 lb ground beef
1/4 cup pine nuts
1 tomato, grated (best to hand grate the tomato on a coarse grater)
3/4 tsp paprika
1 Tbsp fresh parsley (or 1/2 tsp dried parsley)
1/4 tsp salt
1/8 tsp pepper
5-6 bell peppers, inside seeds and membranes removed (you can leave top of peppers intact for presentation if desired)
For the sauce:
15 oz tomato sauce
1/2 cup water
3 garlic cloves, minced
1 Tbsp honey
1/4 tsp salt
Spray the inside of 6 or 7 quart crockpot with a nonstick spray. Add tomato sauce, water, garlic cloves and honey to pot. Stir to mix.
Arrange peppers in tomato sauce in the pot.
Heat oil in a large saute pan over medium heat. Saute onion until translucent.
Add rice, pine nuts and grated tomato and stir to coat for 2-3 minutes.
Add meat and break up with the back of a wooden spoon. Cook until meat is no longer pink, another 2-3 minutes.
Scoop rice-meat mixture into each pepper until filled three quarters of the way. Place tops to each pepper on top (this step is optional).
Cook on high for 3-4 hours, or low for 7-8 hours.