Middle Eastern Falafel Stuffed Peppers
From: Rayzel Yaish - Bergenfield, NJ
4 medium bell peppers (red, green, yellow)
1 pound ground meat (lamb)
6 tablespoons Manischewitz® Falafel Mix
1 small yellow onion, diced
4 garlic cloves, diced
1/8 bunch basil washed, dried and chopped
3 tablespoons oil
1 jar pasta sauce with mushrooms
Water (enough to form paste)
To Make the 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 pasta sauce. In an 8 x 8 pan, Sauce should be about 1 1/2 qt deep. Cook for 25 minutes at 350 degrees or until veggies are softened but still slightly crunchy.