This recipe was a finalist in the First SIMPLY MANISCHEWITZ Cookoff, held in New York City on February 1, 2007.  Read about the cookoff.

• 4 medium bell peppers (red, green, yellow)
• 1 pound ground meat (lamb)
• 6 tablespoons Manischewitz® Falafel Mediterranean Snack Mix
• 1 small yellow onion, diced
• 4 garlic cloves, diced
• 1/8 bunch basil washed, dried and chopped
• 3 tablespoons oil
• 1 jar Manischewitz® Mushroom Pasta Sauce
• Water (enough to form paste)

Method

Filling: Mix falafel mix with enough water to make a paste. Brown meat and falafel pasta separately in a frying pan with 1 tablespoon of oil each. Falafel should be cooled until crumbly. Meat should be drained. Set cooked meat and falafel aside.

Sauté onions, garlic, and basil together in frying pan with 3rd tablespoon oil. Add meat and falafel and mix together. Set aside.

Prepare bell peppers: Cut tops of peppers, remove seeds and cut a design in top of peppers (You can skew peppers together with wooden skewers to help them not fall apart in oven). After peppers are secure stuff them with filling. Place the 4 peppers in a baking dish that is filled with 1 jar Manischewitz Mushroom Pasta Sauce. In an 8" x 8" pan, Sauce should be about 1 1/2" deep. Cook for 25 minutes at 350 degrees or until veggies are softened but still slightly crunchy.

From Finalist Rayzel Yaish - Bergenfield, NJ

Back to Jewish Cooking page       back to cookoff page

 

top of page