Stuffed Vegetable Cholent for Pesach and Year Round too

Stuffed Vegetable Cholent for Pesach and Year Round too

This recipe can be also non-gebrot and gluten-free and egg free.

Ingredients

8 whole vegetables (green peppers, red peppers, tomatoes, eggplant halves, zucchini, etc)

6-8 medium potatoes, cut into quarters

Non pesach: 1 ½ c chickpeas, soaked over night

1 – 1.5 pounds of beef, or 8 chicken legs (skinned)

Salt and pepper to taste

Water, broth to cover

Fresh garlic, crushed, near the end of cooking

Optional spices include paprika

Stuffing

¾ lbs ground beef

1 cooked potato, mashed or ¼ c matzah meal or, when not pesach: ¼ c rice. (This too can be omitted, it just allows for expansion.)

1 egg, beaten (can be omitted if allergic to eggs)

Salt and pepper to taste

2 cloves of garlic, crushed

Directions

With a sharp knife, cut out the inside flesh of vegetables, leaving a ¼ inch shell.  Combine all stuffing ingredients and fill the vegetables. Place potatoes (opt chickpeas when non pesach) in the bottom of the pot. Place stuffed vegetables and meat or chicken legs on top. Add water or broth to cover vegetables halfway. Add salt and pepper (I also add paprika and regular spices that I use on chicken, if nothing else, to give it color). Cover and simmer for 30 minutes. Place on the blech. This can also be done in a crock-pot.

Stuffed Vegetable Cholent for Pesach and Year Round

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