Mushroom-and-beef-stuffed peppers from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 202) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted delicata squash with thyme breadcrumbs; Roasted broccoli with shallots and lemon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cookbooksgalore on March 05, 2026

    My absolute least favorite recipe to make. Taste is great and it always gets rave reviews from guests, but it is so damn fiddly to make, and the layout of the recipe is confusing. Would it have been too much trouble for the author to separate the ingredients for the three components - sauce, parboiled rice, meat & mushroom filling - with spaces, rather than running them together? And the order seems cockeyed. The only workaround to make this tolerable, is doubling the rice and filling and freezing half for next time, so I don't have to repeat the rigmarole every time.

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