Stuffed Peppers

Name: Stuffed Peppers
Prep time: 4 h 30 min
Cook time: 2 h 25 min
Total time: 6 h 55 min
Cuisine: Asia
Ingredients: One 1- in (2.5- cm) piece fresh ginger, peeled and grated (about 1 tablespoon); 8 oz (250 g) button mushrooms, cleaned and chopped; ½ cup (75 g) raisins, soaked in warm water until plump and then drained; ½ cup (75 g) raisins, soaked in warm water until plump and then drained; 1 teaspoon salt; ½ teaspoon ground turmeric; ½ teaspoon ground allspice; ¼ teaspoon grated nutmeg; 6 green bell peppers; 1 cup (225 g) short-grain brown rice; 2 cups (500 ml) Vegetable broth; 1 tablespoon olive oil; 1 onion, finely chopped; 2 tablespoons olive oil; freshly ground black pepper, to taste; 4 cloves garlic, minced; 2 onions, finely chopped; 1 tablespoon brown sugar; 2 tomatoes, peeled and chopped; ½ teaspoon salt; ½ teaspoon ground cinnamon

Preparation info

Serves
6

Difficulty
Easy
Ready in
7 hr

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

Stuffed peppers are a staple in almost every cuisine along the Silk Road. The moist rice filling reflects all those culinary cultures, combining allspice and tomatoes (from the Mediterranean) with the sweetness of raisins (prevalent in Central Asian cuisine). Put them all together and a wondrous fragrance will permeate your whole house. Choose peppers that can stand on their base. This dish presents beautifully as a main course with an israeli Chopped Salad

Ingredients

Asia
Main course
Gluten-free
Vegan

Ingredients

Method