Nearly halfway there and we have no complaints about the lack of bread or pasta. In fact, we continue to be treated to some delicious meals. Tonight, along with the previously mentioned matzah ball soup to start, we had some stuffed peppers with Monday's farfel on the side.
Made with ground beef, mushrooms, onions, garlic and topped with mozarella cheese, these stuffed red peppers were roasted in the oven until the skins became slightly crisp. They were soft enough to cut through easily, but firm enough not to collapse under the weight of the delicious filling.
Dina prepared these in minutes flat, but the peppers had a slow roasted taste and the filling was tender and satisfying. The mozarella topping made the perfect finish to this hearty dish.