Holidays are over. Back to mining the Shuk for the best produce. Couldn't decide between two very different fillings. Went for both.
BT's Fire Roasted Stuffed Peppers Ala Shuk
Ingredients:
3-4 cubanelle peppers - seeded (can use bell peppers)
2 tablespoon fruity olive oil
1/4 cup (~55 ml) warm water
Filling for Yellow Pepper:
1 small globe eggplant or 3 asian eggplant
1 or 2 jalapeño (dependent on heat desired)
2 large cloves garlic
juice of 1/2 lemon
1 small bunch cilantro
1 tablespoon chopped fresh za'atar (hyssop)
1/2 teaspoon kosher salt
Filling for Red Pepper:
1/2 cup (125 grams) freekeh (raw green wheat)
1 teaspoon silan (date honey)
2 tablespoons pine nuts
juice of 1/2 lemon
1 tablespoon za'resh (barberries - can use currants or any other dried fruit)
10 sprigs fresh mint
1/2 teaspoon kosher salt
Directions:
Place eggplant and peppers and jalapeño directly over high flame on grill or gas range
When skins are charred black remove from flame and place in a plastic bag for 10 minutes
While vegetables rest, add freekeh to boiling water and cook 8 minutes
Slip skins off of eggplant and peppers and chili
Add 1 tablespoon olive oil to bottom of baking dish
Slice peppers lengthwise and place skin side down on oil
Fine chop eggplant, jalapeño, cilantro and za'atar
Mix together
Add salt and lemon juice
Fill yellow peppers
Rinse cooked freekeh well
Combine freekeh with silan, pine nuts, mint, lemon juice and salt
Fill red peppers
Top peppers with za'resh
Heat oven to 350 F. (175 C.)
Pour warm water around peppers
Drizzle olive oil over the peppers
Roast for 15 minutes in oven
Serve with tahina and s'gug, labne or Greek yogurt
Enjoy! !בתיאבון
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