Name: Mujadderah-Filled Roasted Red Peppers in Tomato-Garlic Sauce
Yield: Yield: 8 Servings
Cuisine: United States
Ingredients: yogurt cream or labneh, seasoned perhaps with minced scallions, chives, or other fresh herbs; 1¼ pounds onions, thinly sliced (5 cups); Salt and freshly ground black pepper; 1 pound fresh plum tomatoes, peeled (procedure) and coarsely chopped, or about2 cups Italian canned tomatoes, drained and coarsely chopped; 1 tablespoon olive oil; 2 teaspoons chopped garlic; 3 to 4 tablespoons chopped fresh cilantro, plus additional for garnish (optional); 4 to 5 tablespoons pine nuts, lightly toasted; 8 large red bell peppers (choose peppers that are unblemished, sturdy, and thick-walled); freshly ground black pepper; ½ teaspoon ground cumin, preferably freshly toasted and ground; 1 cup long-grain white rice; 1 tablespoon finely chopped garlic; 1 cup brown lentils; Salt; 4 tablespoons well-flavored extra virgin olive oil (the rich taste of the oil should shine through here)

Preparation info

Yield:
8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Roasting removes the callow edge from crisp red peppers, turning their flavor sophisticated—at once hauntingly smoky and sweet—and their texture soft and voluptuous. If I’m going to the trouble of stuffing peppers, it’s roasted red ones I’m after.

For a Sukkot dinner, I wanted a vegetarian filling to equal the flavor of these peppers, one that would not make you feel there was something missing where the meat should be. Popular all over the Middle East among Jews and Arabs, mujadder

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Ingredients

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