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Stuffed Peppers

Kim Levenground Yehezkel Z"L
The story of
Kim Levenground Yehezkel Z"L


6 red bell peppers

2 onions

3 tomatoes

2 tbsp tomato paste

¾ cup rice (uncooked)

½ tsp salt

1 tsp paprika

¼ tsp grind blackpepper


  • Cut a thin slice from the stem end of each bell pepper to remove the top of pepper. Remove seeds and membranes.  Rinse peppers.

  • Chop the onions and fry until it’s golden. Add the rice and stir for about 3 minutes. Remove from heat.

  • Mash the tomatoes and add the tomato paste, salt and paprika and mix it all together.

  • Take ⅓ of the mixture and mix it with the rice and onions.

  • Stuff each pepper with the rice, onion, and tomato mixture until the filling reaches about ⅔ of the pepper.

  • Place the peppers in a large, deep pan and pour the remaining tomato sauce over them.

  • Add water up to half of the pepper, and make sure you have enough liquid during cooking.

  • Cook for about an hour at 350°F (180°C).

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