The Kosher Stuffed Pepper Recipe
gluten and dairy free, too!

These Kosher Stuffed Peppers are a real crowd pleaser! The Tex-Mex twist makes them so delicious. Some have told me they add beans in place of half the rice and my kids really liked it when I once threw a cup of corn in the mix.

They benefit from being both gluten and dairy free. You can also substitue soy based meat crumbles to make this a pareve recipe, one suitable for topping with cheese or serving with sour cream.

This dish is a great make ahead recipe because it freezes so well. In fact the peppers will be softer and easier to eat after being frozen. Thaw in the refrigerator overnight before baking.

Stuffed Peppers~a great make ahead recipe

1.5 lbs. lean ground beef

1 onion, chopped

1 bell pepper, chopped

3/4 cups water

1 (1 1/4 ounce) package taco seasoning mix* see make your own taco seasoning recipe below

1 egg, beaten

2 cups cooked rice (2/3 cup long grained white rice =2 cups cooked rice)

1 (19 ounce) can diced tomatoes

4-6 bell peppers, halved lengthwise, stemmed and seeded

1 (15-16 ounce) jar salsa

(shredded cheddar cheese, if using soy meat)

Directions

1. In a large pan, brown ground beef with onion and pepper. Drain fat, stir in water and taco seasoning, cook for an additional 5 minutes, then remove from stove.

2. Preheat oven to 350 degrees. In a large bowl, crumble meat mixture, mix in the beaten egg. Gently stir in the rice and beans or corn if using.

2. Spread tomatoes and one cup water on the bottom of an ovenproof 9x13 inch inch baking dish. Spoon beef mixture into peppers. 
Place peppers, cut side up, on top of the tomatoes. Top each pepper with salsa. Cover pan tightly with foil. (at this point you may freeze or continue with the recipe)

4. Bake in preheated oven for 30 minutes until peppers are soft.

Optional: If using soy based meat uncover baking pan, top each pepper with cheese and broil about 1 minute until the cheese is melted

*Mix up an economical batch of your own taco seasoning: 2 tablespoons chili powder, 1 teaspoon each: cumin, paprika, garlic powder, ½ teaspoon cornstarch, onion powder, dried oregano seasoning salt.

Serves 10-12 ~ Active time: 30 minutes ~ Cooking time: 45 minutes
Can make ahead ~ Can freeze

Serve Tex-Mex Stuffed Peppers with a simple salad of shredded cabbage and bottled or classic homemade vinaigrette salad dressing or Cooking for The King's colorful Corn and Tomato Salad.

This recipe is from The Kosher Channel's collection of Cook Once, Eat Twice Recipes. See more about how the Queen in her kitchen saves time and money with these family pleasing recipes.


recipes & writing from Cooking for The King by Renee Chernin
The book of Torah insights, recipes and practical tips
designed to bring majesty to the mundane.