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Yabrak (stuffed Green Peppers)

Yield: 1 Servings

Ingredients and directions for this recipe

green peppers that can stand alone without falling over; 1 kg. ground meat
(2.2 lbs) 1/2 TO 1 cup rice (or more, depends how far it has to stretch)
ground vegetables: zucchini, onion (optional - depends if you need to
stretch the meat)
2 eggs 2 slices of challah/bread (soaked in water) 1 TO 2 med.
tomatoes, sliced 1 TO 2 med. onions, sliced
1/4 fresh parsley (approx.)
2 tsp. cinnamon salt and pepper to taste
2 tbs. tomato paste (thick) water

preparation: cut the top off the peppers and remove the seed. cover the
bottom of a large pot with onions and on top of the onions place the tomato
slices.

Mix the meat, veg. (optional), rice (start with only 1/2 cup and add if
necessary). Squeeze out the water from the challah and crumble into the
mixture, mix in eggs, 1 tsp. cinnamon, parsley and salt and pepper to
taste.

Fill the peppers to 3/4. Place in pot. Add water to the top of the
peppers. Add salt, pepper, 1 tsp. cinnamon and tomato paste. Bring to a
boil and cook until ready on low-med. flame (2 hrs.). The water should
reduce until you have a sauce on the bottom of the pot.

note: if possible, grind the veg. with the meat. Also, you can add wheat
germ (1/4 cup) to the mixture.

See also:
Previous recipe Yabby Ravioli With Wild Lime And Shiitake
Next recipe Yahni Me Koukia (meat Stew With Broad Beans)

Or try one of these recipes:
Citrus Pomanders
Grilled Swordfish W/ Mango-scotch Bonnet Pepper Barbecue