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Stuffed Peppers
Ave. Rating is 3.5 (2 ratings) Add Your Comments and Ratings

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This is a great dish for Rosh Hashanah or any time. Preparing the peppers using this method is also simpler than using whole peppers.

Serves: 16

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Sephardic Meat Entree
Rosh Hashana

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2 lb. ground beef
8 large red peppers, cut in halves and seeded
2 eggs
2 medium onions, chopped
1/2 cup cooked white rice
1/2 cup matza meal
1 16-oz can tomato sauce
Salt and pepper to taste
2 tbl. oil (adjust as required)


  1. Add 1/2 of the chopped onions to the ground beef, along with the eggs, rice, matza meal, salt and pepper. Mix well.
  2. Saute the remaining onions in the oil.
  3. Pour half of the tomato sauce into the bottom of a 9 x 13 baking dish and add the sautéed onions. Set aside.
  4. Fill each pepper half with stuffing mixture and place meat side down into the baking dish. Pour the other half of the tomato sauce over the peppers.
  5. Cover baking dish with aluminum foil and bake at 350 degrees (F) for one hour. Increase oven temperature to 400 degrees (F) and bake uncovered for an additional 45 minutes until the peppers brown.

Reader Comments

PepperBoy says...
Rating is 3

These came out well. Next time I might add some more salt and experiment with more spices.
Sep 14, 2009 (report abuse)

Ivalene says...
Rating is 4

Your honsety is like a beacon
May 16, 2016 (report abuse)



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