This week, we have an easy dish that can serve either as a main course or a flavorful side: Osi's stuffed red peppers. It's a simple, tasty recipe that makes use of peak-season sweet red bell peppers.
Osi offers her delicious modern cuisine through her catering business Osi's Events in Ofakim, a small Negev town. She buys locally to help support Ofakim’s struggling economy, a focus of JNF's Blueprint Negev initiative.
More on Blueprint Negev:
Power of Women: Young robotics champs help Yerucham's star shine
The magic that is life in the Arava desert: One family's story
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Filling:
3 tablespoons of oil
1 onion chopped
1 cup of white rice
1 teaspoon of salt
1 teaspoon of paprika
1 tablespoon of tomato paste
1 cup of water
1 tablespoon of chopped parsley
Peppers:
6-8 red and green bell peppers, top cut off and seeds gutted
1 onion sliced
Sauce:
1 teaspoon of salt
2 tablespoons tomato paste
1 teaspoon of sweet paprika
3 tablespoons of oil
1.5 cups of water
Using a wide pan, saute the onion in the oil until browned.
Add the rice and toss it until fully coated with the oil from the pan.
Add the salt, paprika, tomato paste, water, and parsley.
Bring the water to a boil and cook for 10 minutes on low heat.
Set aside and let cool.
Peppers:
Cut the tops and reserve for later use, clean the peppers from the inside.
Fill the peppers with the filling.
Place the onion slices in a wide pot and place the filled peppers on top.
Sauce:
In a bowl, mix the ingredients from the sauce together and pour on top of the peppers. Cook on high heat until it boils. Lower the flame and cook for another 40 minutes.
Enjoy!
Osi offers her delicious modern cuisine through her catering business Osi's Events in Ofakim, a small Negev town. She buys locally to help support Ofakim’s struggling economy, a focus of JNF's Blueprint Negev initiative.
More on Blueprint Negev:
Power of Women: Young robotics champs help Yerucham's star shine
The magic that is life in the Arava desert: One family's story
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Filling:
3 tablespoons of oil
1 onion chopped
1 cup of white rice
1 teaspoon of salt
1 teaspoon of paprika
1 tablespoon of tomato paste
1 cup of water
1 tablespoon of chopped parsley
Peppers:
6-8 red and green bell peppers, top cut off and seeds gutted
1 onion sliced
Sauce:
1 teaspoon of salt
2 tablespoons tomato paste
1 teaspoon of sweet paprika
3 tablespoons of oil
1.5 cups of water
Directions
Filling:Using a wide pan, saute the onion in the oil until browned.
Add the rice and toss it until fully coated with the oil from the pan.
Add the salt, paprika, tomato paste, water, and parsley.
Bring the water to a boil and cook for 10 minutes on low heat.
Set aside and let cool.
Peppers:
Cut the tops and reserve for later use, clean the peppers from the inside.
Fill the peppers with the filling.
Place the onion slices in a wide pot and place the filled peppers on top.
Sauce:
In a bowl, mix the ingredients from the sauce together and pour on top of the peppers. Cook on high heat until it boils. Lower the flame and cook for another 40 minutes.
Enjoy!
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Osi in her kitchen in Ofakim. |