Mujadarah Stuffed Peppers
Weeknight meals don’t have to be ordinary. Mujadarah Stuffed Peppers bring color and heart to any table, reminding us to enjoy simple pleasures.
I had Oh! You Cook! this time for my SRC assignment. I’ve learned quite a bit amount Jewish cooking. Including this tasty inspiration for these peppers; Mujadarah. I love the tag line, “Proving Kosher and Delicious are not mutually exclusive.” That just cracks me up. Having sat through A’s Seder, once, ever, it cracked me up.
My step-father is Jewish and I love him dearly. It’s been an interesting challenge trying to cook at Mom’s house. And making one Thanksgiving meal as Kosher as I possibly could, being a gentile. I gotta say, that kosher turkey was pretty skimpy. At least I had some coaching from someone I knew who explained how to look for parve items. Had I not known that it would have been interesting trying to serve what I had cooked up.
Anyway, to me it’s like problem solving. Mom and A have two sets of silverware, cooking utensils, pots, pans, etc. How do you make your usual items with diary as dairy-free? Pieces of a puzzle that come together to make a meal. Omit this, add that. It’s a science. I’m always amazed at how she has adapted, but then again, they have been together a while.
Me, on the other, could not IMAGINE life without crab or lobster! No cheese in my burger. NO BACON! Well, he doesn’t do bacon or sausage even if it is turkey. Something about the concept he can’t quite get past.
Oh yeah. Back to Oh! You Cook! I went through the whole blog, again. I didn’t want to miss anything. There are some items earmarked on my spreadsheet because I don’t want to tip anyone off by pinning anything. I’m sneaky like that. So, I’ll be pinning about 8 or 10 recipes after this posts. LOL
Made with Pantry Staples
There was just something about this recipe that spoke to me. It was simple. I had the ingredients on hand. There were lentils that needed cooking. I ALWAYS have rice and onions.
It would be something to easily convert to a #MeatlessMonday meal. I’m always on the lookout for those. It’s not all that easy to not stick to the usual pasta and portobellos. I don’t want to drop the #MeatlessMonday because it gets too boring.
Man. Can I get side tracked! Dena has some DELICIOUS looking recipes on her blog. I did have difficulty picking one recipe to cook. the brisket sliders look mouth wateringly fabulous. I’m sure I will be making the kugel. It’s one of those things on my bucket list. Yes, I know it’s not difficult, I just never got around to committing to making one. Like latkes. I haven’t made those…ever.
Nope. Never. Which is strange because I LOVE potatoes and they’re like hash browns. *shrugs*
Making this Mujadarah Stuffed Pepper Recipe
This recipe is made in parts. I did the onions Sunday. I put the lentils in a bowl to soak while I was at work and had the rice cooker making the rice (LOVE that thing!!) while we were on our way home. When we got home, I cooked the lentils, steamed the peppers, and then tossed it all together. I stuffed the peppers and baked them! S said it wasn’t enough for dinner, so we had some green beans to go with the peppers. He’s a man. I forget. Sometimes I think I need to eat as much as him. That’s a WHOLE other blog post…
Anyway, I loved this recipe and I’m sure I’ll be making it again for some other #MeatlessMonday recipe or as a side dish. It’s very similar to the Kushari I made recently. In fact, Wiki lists them together in the post about Mujadarah. No. I’m not calling this a world so much as it is cooking a religion. Hm..now there’s an idea!
Make sure you scroll to the bottom of the recipe and check out all the other SRC recipes in this group. There’s always AWESOME creations every month!!
Mujadarah Stuffed Peppers
Weeknight meals don’t have to be ordinary. Mujadarah Stuffed Peppers bring color and heart to any table. Make tonight’s dinner about slowing down and savoring flavors that bring people together.
Ingredients
- 1 cup lentils
- 1 tablespoon onions, chopped
- 1 tablespoon margarine
- 1 tablespoon water
- 3/4 cup basmati rice
- 1 tablespoon margarine
- 1/2 teaspoon garlic salt
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup smoked Gruyere cheese, shredded
- 3 whole red bell peppers, tops removed
- 3 ounces Swiss cheese, sliced
- 1 teaspoon dried thyme
- 3 cups water
Instructions
- Soak the lentils in water to cover 8 hours or overnight.
- Drain, rinse, and then place in a pot of cold water over medium-high heat. Bring to a boil then simmer 20 minutes or until the lentils are tender. Set aside.
- Heat a skillet over medium-low heat. Add the margarine and swirl until melted. Add onions and cook; stirring occasionally, until soft and slightly caramelized in color. Add water as needed to prevent drying. Set aside.
- Bring 3 cups water to boil over medium-high heat. Add rise and reduce heat to simmer. Cook 20 to 25 minutes or until the rice is tender and the water has been absorbed.
- Toss rice with 1 tablespoon margarine in a large mixing bowl. Add lentils, onions, garlic salt, sea salt, black pepper, Gruyere, and dried thyme. Stir until combined.
- Preheat oven to 350.
- Place peppers, with tops and centers removed, in a zip top plastic bag. Microwave on high 2 to 4 minutes or until tender, but still crisp enough to stand on their own.
- Stuff the peppers with the mujadarah and then top with one slice of Swiss cheese.
- Bake at 350, uncovered, for 20 to 25 minutes or until the cheese is melted and bubbly.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 344Total Fat 18gSaturated Fat 8gUnsaturated Fat 10gCholesterol 37mgSodium 789mgCarbohydrates 29gFiber 6gSugar 3gProtein 18g
This would make a great vegetarian dinner for me!! I love this. I made a great pick to share with us this month!!
Love this! I am a huge stuffed pepper fan and would love to give this a try! Great SRC pick!
Sounds good and interesting. Isn't it fun trying new things? Great choice.
Oh man, these peppers sound great! I think I'll have to save this recipe and give it a try on a night when my husband isn't home because he's not as big of a fan of stuffed peppers as me! Great pick this month!! Thanks so much for sharing! 🙂
Ooh, these stuffed peppers look SO fantastic. Great choice for SRC! And I'm so glad I got your blog – that chili-cheese mac rocks!
Very interesting recipe, I have almost no experience cooking Jewish food, and limited experience savoring it, so I love reading about mujadarah peppers
Have a great Reveal Day!
This is a great recipe choice for SRC Reveal Day~ So many of my favorite ingredients~ Lynn @ Turnips 2 Tangerines
Mmmm….stuffed peppers. Great SRC choice!
Great looking recipe! I love Middle Eastern food and will have to give this a try.
Delicious! I love stuffed peppers. Great SRC pick this month!
I enjoyed reading your post. It certainly does sound like a science when cooking kosher and like it would be very difficult to adjust to. Thanks for sharing the story.
Your meatless stuffed peppers sound exceptionally yummy! How can you go wrong with Gruyere AND Swiss cheese? YUM!
Renee – Kudos Kitchen
Interesting adaptation! I like stuffed pepper … meatless or otherwise … but my hubby is like a baby when it comes to peppers. If something even touches a pepper of any color, he won't eat it ("I can still TASTE it!"). Oh, well, at least he ate a couple servings of mujadarah, so I shouldn't complain too much.