Kofta Stuffed Peppers with Spicy Tomato Sauce
2 medium bell peppers (any color)
1/2 pound ground lamb
1/2 pound ground beef
1 sheet gluten-free matzoh, finely crumbled
1/4 cup chopped parsley
3 tablespoons grated onion
1 tablespoon minced garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
Salt to taste
Spicy Tomato Sauce
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped red or orange bell pepper
2 cloves garlic, minced
1 cup chopped tomatoes
1/4 cup water
1 tablespoon tomato paste
1/4 teaspoon red pepper flakes
Salt to taste
Blanch the peppers in boiling water for 3 minutes; drain.
Preheat oven to 350°F.
In a large bowl, combined the beef, lamb, matzoh crumbs, parsley, onion, garlic, coriander, cumin, allspice, ginger, cayenne, and salt.
Divide the meat mixture into 4 parts and place one in each of the bell pepper halves.
Bake 45 minutes, uncovered, until meat is cooked through.
While the peppers are cooking, prepare the sauce:
In a 1 quart saucepan, heat the oil over medium high heat. Add the peppers, onion, and garlic. Cook, stirring until softened.
Add the tomatoes, water, parsley, tomato paste, and red pepper flakes. Bring to a boil. Reduce heat and simmer 20 minutes until sauce is thick.
Remove from heat and puree with an immersion blender or in a blender or food processor. Season with salt and additional pepper if desired.