The Widow’s Peppers

A signature dish of the Sephardic Jews, stuffed vegetables are usually filled with meat, meat and rice, or just a savory rice mixture, but this recipe uses a bread filling. Daisy Taieb, in Les fêtes juives à Tunis, and Andrée Zana-Murat, in La cuisine juive tunisienne, both recall this recipe, named for a legendary widow who was too poor to use meat but made a great dish with frugal ingredients.