Porcini-tomato-. and kale-stuffed peppers from Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (page 213) by Leah Koenig

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

Accompaniments: Grilled pear, fennel and toasted walnut salad; Butternut squash kugel with crispy shallots

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

  • Eat Your Books

    Can substitute long grain brown rice for long grain white rice.

  • Zosia on August 29, 2015

    These had a very hearty, meaty-tasting filling but there was a bit too much for the number of peppers specified (or perhaps mine were just smaller) and it needed a little extra oomph; doubling the tomatoes would help.

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