In a sandwich, on a plate or in a pot: hot peppers stuffed with meat, which make happy

In 3 simple steps, Ayala Jenny prepares hot peppers stuffed with meat, which can be served on a plate, but the most pampering is to put them in a Friday afternoon sandwich

Doe Jenny

29/03/2022

Tuesday, 29 March 2022, 08:20 Updated: 08:27

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Stuffed hot peppers (Photo: Alon Mesika)

Doe Jenny is very fond of stuffed animals and she does this in an exemplary manner for example in her great recipe for stuffed roasted peppers or stuffed zucchini boats, and also for shredded chicken shanks made of stuffed meat.

This time it fills with a meat mixture seasoned with hot green peppers.

The combination of the meat and the spiciness of the peppers creates a delicious feast in the mouth, one that opens the appetite.

This is a great dish to serve on the Shabbat table, but Jenny, for whom no less important than the Shabbat meal is the Friday lunch sandwich, finds that she most likes to put them in a soft bun or between two slices of challah, possibly with tehini and other salads and possibly just like that.

Another great Ayala Jenny dish for Friday's sandwich

Patties in a thick matbucha sauce

To the full article

Hot peppers stuffed with meat

Recipe By: Ayala Jenny, Walla!

Food

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• 30 minutes work

• 50 minutes total

• Easy to prepare

• Mediterranean

• fleshy

• meat

• Stuffed and pickled

• vegetables

• Recipes to sit

• kosher

Spicy green peppers stuffed with meat

Ingredients

• • 6-8 green hot peppers

• For the meat filling:

  • 500 g ground beef

  • 1 medium-sized, grated onion (including its liquids)

  • 1 slice of bread soaked in water and squeezed (including the crust)

  • ½ Finely chopped celery casseroles

  • 3 tablespoons oil

  • 3 spoons

  • 1 as Phytras to shop

  • Salt to taste

• For the sauce:

  • 5-6 coarsely chopped celery leaf stalks (only the top of the stalk - thin leaves and stems)

  • 4 cloves of garlic slices

  • ⅓ Whipped cream

  • ½ A teaspoon of cumin

  • ½ Capitol Heart

  • ½ As Pythras to shop

  • ¼ a teaspoon of turmeric

  • ½1 cups

• For the conversion table, click here>

Preparation

How to make hot peppers stuffed with meat?

• 1

  Stuffing:

  Put all the stuffing ingredients in a bowl and put well.

• 2

  Fillers:

  Make a groove along each pepper, clean as much as possible of the white seeds and fill through the groove gently until the pepper remains slightly open and the filling sticks out of it.

  This will keep the shape of the pepper during cooking (I do this using a perfusion bag).

• 3 The

  sauce:

  In the sauté, place the sliced ​​garlic, celery leaves, oil, water and spices.

  Place the peppers on top, cover the pot and cook on a low flame for about 20 minutes until the peppers and patties are well cooked and the sauce in the pot has greatly reduced.

  Occasionally open the pot to check that there is enough liquid.

• Note:

  Do not add salt to the sauce as the celery gives its own saltiness to the sauce.

  If necessary, add to taste.

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• Corned beef sachets fried in a crispy coating

• Cabbage cake stuffed with meat (composed by Dolmedas)

• Spicy Moroccan cigars

• Kusa Mahshi

• Meat-stuffed potatoes

• Empandes easily

• Potato boats stuffed with meat

• Tunisian mint patties

• Food

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Tags

• recipe

• Stuffed

• meat

• Hot peppers

• Shabbat Meal