Mediterranean Stuffed Peppers

Lieber’s product are truly staples. I love that we can count on them on Pessach, but also year round!

For this recipe, I used @liebersfoods tomato paste and honey to boost the flavors of the sauce. I love how it complimented all the different flavors of the meat. There is so much going on here, from the cilantro and mint to the pine nuts and spices, it’s a true masterpiece.

• 1.5 lb mini peppers

• 1/2 cup chopped cilantro, for topping

Meat:

• 1 kg ground beef

• 1 onion

• 4 garlic cloves

• 1/2 cup chopped cilantro

• 1 tbsp chopped mint leaves

• 3 tbsp pine nuts

• 1 tsp red chilli flakes

• 2 tsp paprika

• 1 tsp cumin

• 1 tsp salt

Sauce:

• 1/4 cup oil

• 2 tbsp tomato paste

• 2 tbsp honey

• 1 tsp granulated garlic

• 1 tsp granulated onion

• 1 tsp paprika

• 1 tsp black pepper

• 1 tbsp lemon juice

• 1 cup chicken broth (hot is easier to mix)

DIRECTIONS:

1. Preheat oven to 350 F.

2. Finely chopped all herbs. Process onion and garlic until purée.

3. Prepare your meat mixture: combine meat, onion and garlic purée, herbs, pine nuts, and spices. Mix until well combined but do not over-mix.

4. Prepare your peppers: remove top and core the inside.

5. Stuff each pepper with the meat filling using a finger to push the meat as far as possible inside. Fill until top of pepper. Place in a Dutch oven. It’s best if they’re very stuck together.

6. Prepare your sauce: combine all ingredients in a small bowl. Mix until well combined. Pour gently over peppers. Top with chopped cilantro.

7. Cover the pot and bake for 1 hour 20 minutes, then uncover and bake for an additional 20 minutes.

For full video, click here

Enjoy,

Guila