Stuffed Red Peppers For Sukkah |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The Feast of the Tabernacles or the Feast of the Huts: One should eat, drink, and live in the sukkah, both day and night, as one lives in one’s house on the other days of the year: for seven days a person should make his home his temporary dwelling, and his sukkah his permanent dwelling Shulchan Aruch, Orach Chaim 639:1 I love to learn about other faiths and the picture is one of the traditional huts. Read more . According to the Daily Schmooze, this is one of the many dishes that would be served. Ingredients:
3 large red bell peppers |
1⁄2 cup extra virgin olive oil |
3 cloves garlic, finely chopped |
1⁄4 lb. shredded cheese, such as fontina or monterey jack |
4 oz. breadcrumbs or matzah meal |
2 tbs. chopped italian parsley |
1⁄2 tsp. dried thyme |
1 tsp. fine sea salt |
1 tsp. pepper |
4 small zucchini, finely chopped |
Directions:
1. Cut the peppers in half lengthwise and remove their seeds and cores.
2. In a large bowl, combine 1⁄4 cup olive oil, garlic, cheese, 2 oz. breadcrumbs, thyme, salt and pepper.
3. Mix well, then add the zucchini, tossing well to coat the zucchini.
4. Stuff the peppers generously with the zucchini mixture.
5. Lightly oil the bottom of a baking dish and place the stuffed peppers in it.
6. Sprinkle the remaining olive oil, breadcrumbs and chopped Italian parsley over the peppers.
7. Bake in a preheated 400-degree oven about 45 minutes, until the peppers are tender and the surface of the stuffing is nicely browned. Serve warm or at room temperature.
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