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May 2010 04

Ok, baalat tshuva true confessions time: I sometimes miss those days when I would run out to the nearest takeout joint for a veggie pad-thai or a steaming bowl of pho. Growing up traditional/Sefardi, I was always eating ”kosher-style”, so nothing crazy… there was never any lobster or bacon or grenouille on my plate. But my tastebuds have stored away in their memory all of the exotic flavours, colours, textures and smells that I had experienced at those non-kosher (!) restaurants in my previous life.

I’ll admit, Spicykosher.com is partly (mostly?) an exercise in rabbinically-approved gastronomic nostalgia – an excuse to try to recreate all of those delicious dishes in my own kitchen (converting them into kosher recipes, of course) so that I can experience all of that goyish culinary genius once again, from the safety of my segregated pots and pans.

So, about the peppers. Back when my husband and I would eat out at vegetarian restaurants, we came across a little hole-in-the-wall joint in Banff Springs called Nourish. There I had a stuffed pepper that was unlike anything I’d known stuffed peppers to be – a seemingly unlikely combination of vegetables, fruits and nuts that made for a moist, spicy, savoury, sweet and tangy experience. It was very “busy”, yet the flavours were still light, bright and fresh. It completely blew the lid off my expectations, and I have since vowed to recreate that dish at home.

The ingredients sound a little strange in combination, but it is something you must try, especially if you’re into sweet & sour flavours. Shavuos is around the corner, and come to think of it, this would make a hearty side dish in a dairy meal – filling enough, especially alongside fish, to carry the Shavuos seuda. And the brown rice: slow-burning complex carbs to keep you energized for a long night of learning! How perfect!

You will need:

4 medium red bell peppers
1 onion, diced
1 tsp vegetable oil
salt and pepper to taste
1/2 c brown short-grain rice
1 c water

1 egg
1 rib of celery, finely diced
3-4 sundried tomatoes, finely diced
3 pieces of dried mango (this brand is OUTSTANDING), diced
2-3 strawberries, diced
3 walnut halves, finely chopped
2 tbsp tomato paste
3 tbsp dried currants (you can substitute raisins), plumped in simmering water for 5 mins
salt and pepper, to taste
pinch of cayenne pepper (optional)

2 tbsp tomato paste
2 tsp lemon juice
pinch salt

Slice the tops off the peppers (about a 1/2 inch from the top) and scoop the seeds and ribs out with a spoon, so that you have a clean cavity. Cut the stems out from the pepper tops and dice up the leftover scraps of pepper.

Heat the oil over meduim in a nonstick pot, and saute the onions until they are golden, then add the diced peppers, season with salt and pepper, and saute until the peppers are soft. Stir in the rice and the water, and bring it to a boil. Then turn the heat down to low, cover the pot and and simmer until the water is absorbed and the rice is more or less cooked (about 40 minutes – during which time you can get busy dicing all of the other ingredients).

Preheat the oven to 350F, then get on with the stuffing. In a large bowl, beat the egg, then mix in the celery, tomatoes, mango, strawberries, walnuts, 2 tbsp tomato paste, and currants. Mix in the cooked rice and season the whole mess with salt and pepper, and if you like a little extra kick, cayenne pepper.

Stuff the peppers with the stuffing, piling it as high as you can. You may have some stuffing left over, which you can just bake in a seperate little dish (believe me, you won’t want to waste it). In a little bowl, mix the 2 tbsp of tomato paste with the lemon juice and 1/2 tsp of salt, adding a little water as needed to get a nice saucy consistency.

Arrange the peppers in a greased baking dish and pour the tomato sauce generously over the tops of the peppers. Bake uncovered for about 30-35 minutes, or until the tops begin to brown.

You can serve this as a side dish, but all you needs is a big green salad or a bowl of soup to make it a light, satisfying lunch or dinner.

Makes 4.

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1 comment

  1. Evan Heltay says:

    Had a couple of these Stuffed Peppers last night. Delicious!

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