By Jayne Cohen
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