Mujadderah-Filled Roasted Red Peppers in Tomato-Garlic Sauce

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

Preparation info

Yield:
8
servings

Difficulty
Medium

Appears in

The Gefilte Variations

By Jayne Cohen

Published 2000

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

Ingredients

Side dish
Starter
Sukkot
Jewish
Vegetarian

Ingredients

Method