Credit: Shannon Sarna

(The Nosher via JTA) – Stuffed peppers are a comfort food for both Americans and Israelis. But the two versions vary quite a bit in their spice profiles and methodology. American-style stuffed peppers are often topped with cheese, stuffed with corn, beans, rice and sometimes meat, and feature a more Tex-Mex spice mixture.

In the tradition, it’s common to stuff all kinds of vegetables: onions, zucchini, eggplant and, yes, peppers. Filled with rice, meat, pine nuts, raisins, fresh herbs and varying spices, the Israeli and Sephardic versions are saucier than their American counterparts, and often impart a sweet and savory flavor profile. The American version is typically just savory.

This version is inspired by a recipe from Janna Gur, a story from a colleague about her weekly stuffed peppers and my desire to make a weeknight-friendly recipe that you can make in your slow cooker. If you prefer to make it in a traditional pot on the stove, or in the oven, cook for approximately 2 hours on medium-high heat (or 375 F. in the oven). 

Gur’s recipe was featured in her second cookbook, "Jewish Soul Food."

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