I am grateful for all our new friends. We have learned a lot since we have moved to Tel Aviv, none the least of which, has been how to enjoy the Middle East's (and Mediterranean) go to comfort food - stuffed anything.
Our dear friend Amalya introduced us to her amazing vegan stuffed peppers. She uses pine nuts in her recipe, which gives it its distinctive flavor. I have chosen to use pistachios because in my mind, rice and dill go with the fruits of Persia.
BT's Take On Amalya's Amazing Stuffed Peppers
Ingredients:
For the Peppers:
6 small bell peppers
1 cup short grained rice - cooked
1 small bunch dill - chopped
1 small bunch cilantro- chopped
1 small leek
1 medium carrot
1 small bunch tender spinach leaves or 2 medium chard leaves
1/2 cup (64 grams) shelled, unsalted pistachios
1 tablespoon (15 ml) olive oil
1/2 teaspoon (2.1 grams) kosher salt
3 grinds black pepper
For the Sauce:
1 pound (450 grams) fresh tomatoes or one tin (16 ounces/400 grams) Italian diced tomatoes
2 tablespoons (30 ml) vegetable oil (ghee, sunflower, coconut)
2 serrano chilies
1 medium onion, diced
1 small sweet pepper (red or yellow or green)v diced into small pieces
3 cloves crushed garlic
1 tablespoon (15 grams) chili powder
1 tablespoon (15 grams) cumin
1 tablespoon (15 grams) sweet paprika
1/4 teaspoon (1.2 grams) cinnamon
1/4 teaspoon (1.2 grams) cloves
1 teaspoon (4.2 grams) sugar
1/2 teaspoon (2.1 grams) dried thyme
1 large bay leaf
1 small bunch cilantro
1 teaspoon kosher salt
ground black pepper
Directions:
Sauce:
If using fresh tomatoes, blanch tomatoes in boiling water for 2 minutes. Drop into ice water to stop cooking. When slightly cool, remove skin from tomatoes and dice.
In a shallow saucepan or frying pan, heat fat over medium flame.
Add serrano chili, onions and sweet peppers.
Sauté for 2 minutes.
Add chili powder, cumin, paprika, cinnamon, cloves, sugar and thyme.
Sauté another minute.
Add salt and pepper.
Add tomatoes and garlic and bay leaf.
Reduce heat to low and simmer for 15 minutes.
Peppers:
Remove lid from each pepper approximately 1/4 inch from top
Carefully scrape out seeds and veins, leaving a sturdy shell for the stuffing
Bring to boil a large pot of water
Drop peppers into boiling water (including the lids) and let cook for 1 minute
Remove peppers and reserve
Dice leek and carrots into small pieces
Add olive oil to frying pan and sauté leek and carrot on medium low heat for 2 minutes
Add spinach and continue sautéing 1 more minute
Remove pan and add contents to cooked rice
Add pistachios and turn heat on high flame. Flash fry them for 30- 45 seconds
Add pistachios to rice
Add salt and pepper, dill and cilantro and mix thoroughly
Stuff peppers with rice mixture
Spoon 1/3 of sauce in bottom or shallow baking dish
Place stuffed peppers in dish and add remainder of sauce
Place lids back on peppers and cover entire baking dish in aluminum foil
Bake for 1 hour at 375 F. (175 C.)
Enjoy! !בתיאבון
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