Tahini-crusted stuffed peppers with lamb, freekeh, and prunes from Shuk: From Market to Table, the Heart of Israeli Cooking (page 250) by Einat Admony and Janna Gur

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Notes about this recipe

  • lkgrover on September 28, 2020

    Excellent stuffed peppers; the flavor has an interesting blend of savory-sweet. I used all ground beef (no lamb); substituted tomato sauce for fresh tomatoes, and bulgur for freekah.

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