Stuffed Peppers with Currants, Dates and Capers

Recipe by Anna Hanau

Serves 6-8

  • ¼ cup currants
  • ¼ cup capers
  • ¼ cup degelet noor dates, finely chopped (don’t use Medjool, they are too squishy to chop)
  • ¼ red onion, chopped finely
  • 1 teaspoon mustard
  • 1 teaspoon brown sugar
  • 1 teaspoon finely ground black pepper
  • ½ teaspoon salt
  • ½ cup chopped cilantro
  • 1 cup cooked short grain white rice, cooled (rinse it thoroughly before cooking so it doesn’t clump together)
  • 2lbs Grow and Behold Meatball Mix (or use 1lb Ground Beef and 1lb Ground Rose Veal or Ground Lamb)
  • 1-2 cups Grow and Behold Chicken Bone Broth (enough to come up about 1-2″ up the peppers)
  • 8 small or 6 medium red peppers
  1. Preheat oven to 350F.
  2. Slice a thin section off the bottom of the peppers so they stand up straight. Slice off tops and remove seeds & pith carefully. Save tops.
  3. Combine filling ingredients (excluding meat) and mix thoroughly.
  4. Drop sections of meat into filling ingredients and combine gently using your fingers until filling is evenly distributed but mixture is still light.
  5. Spoon filling into peppers and replace their “lids”.
  6. Set peppers in baking dish. Pour broth on top.Cover tightly with foil for 15 minutes. then remove foil and continue to bake until peppers are browned and soft.
  7. Bake at 350F for 1hr or until meat is cooked and peppers are tender but not falling apart.
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