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Stuffed peppers of Nof Atamna

Looking for a recipe for amazing stuffed animals?

Nof Atmana in a recipe for delicate balls, made of roasted pepper, stuffed with rice and red beans and glazed with sesame seeds and pomegranate concentrate

Tags

• Stuffed

• Peppers

• Rice

• bean

Nof Atamna Ismail, in collaboration with Sugat

Tuesday, 26 January 2021, 05:36

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Roasted pepper balls stuffed with whole rice and red beans (Photo: Sugat, Dror Einav)

The world of stuffed animals is a whole and endless world of combinations and flavors - from a variety of vegetables and even fruits that are filled to different types of doughs and chicken and meat pieces.

Each kitchen, each area and each family has its own filling and therefore, the sky is the limit.

Peppers are one of the most convenient and easy vegetables to fill, but in the recipe this time a little work is required.

Their roasting before filling gives them a sweet, great and unique taste.

The roasted pepper meat acts as a sheet that wraps around the filling and closes over it like a delicate and beautiful ball.

For the filling I chose a combination of whole rice and red beans that go great with the toasted flavor and sour-sweet glaze of the pomegranate and sesame concentrate.

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Stuffed roasted peppers

Recipe By: Nof Atamna Ismail, Sugat

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• 40 minutes of work

• 90 minutes total

• Medium difficulty

• Diameter 22 cm

• vegan

• fur

• Stuffed and pickled

• Rice

• kosher

A unique combination of flavors.

Roasted pepper jars stuffed with rice and beans glazed with pomegranate concentrate and sesame seeds (Photo: Sugat, Dror Einav)

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Ingredients

• • 10 sweet red peppers (gamba)

  • 100 grams of whole rice (half a cup)

  • 1 cup red beans, soaked overnight in water

  • ½ Consumerism

  • 3-4 tablespoons olive oil

  • Salt

  • Ground black pepper

• For glazing:

  • 2 tablespoons olive oil

  • 1 as a grenade launcher

  • 1 teaspoon of silane

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Preparation

How to make stuffed roasted peppers?

• 1 Drain the beans from the soaking water and transfer to a saucepan with plenty of water.

  Bring to a boil, partially cover and cook over a low flame for about an hour and a half, until the beans are soft and ready to eat.

  About two cups of cooked beans (150 grams) should be obtained at the end of the process.

• 2 While the beans are cooking, arrange the peppers in a pan lined with baking paper and place in a preheated oven at 250 degrees for about half an hour, until soft and toasted.

  Turn off the oven and leave the mold inside.

  Let them sweat for another half hour.

• Remove 3, peel gently and cut each pepper in half.

  Transfer to the refrigerator for full cooling.

• 4 Cook the whole rice like pasta - in plenty of boiling and salted water, until soft.

  Strain and place in a bowl.

• 5 Add the cooked red beans, coriander and olive oil to the rice and season with salt and black pepper.

  Taste and adjust seasoning.

• 6 Take half a pepper, place a spoonful of the filling in the center and close the pepper on it like a bundle or ball.

  Arrange the stuffed balls densely in a 22 cm diameter mold.

• 7 Preheat the oven to 250 degrees, top grill mode.

• 8 Mix the glaze ingredients, brush the peppers, put in the center of the oven for 5 minutes, remove, brush again with the rest of the glaze and return to the oven for a few more minutes until completely browned.

• 9 These stuffings can be served hot or cold - they are very tasty in both temperatures.

More stuffed and pickled recipes

• Onions stuffed with spinach and wheat

• Stuffed wrap

• Chard cake filled with rice and herbs

• Peppers stuffed with couscous

• Lebanese Cuba Reese

• Rice leaves stuffed with white beans

• Yifrach - vine leaves with rice and meat

• Spring chicken rolls

• Tomatoes stuffed with rice, buckwheat and pine nuts

• Illustration - Iraqi stuffed

• Zucchini are lightly stuffed

• A casserole of stuffed cabbage leaves

• Chestnut pumpkin stuffed with rice and chicken

• Stuffed from the leaves of the bull's tongue

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