One of the things I love about observing the Jewish holiday of Passover is that it forces us to cook. And when moms cook, dads and kids are usually obligated to sit down to a family meal in the kitchen. They have to take the food and like it. But more importantly, the family has to spend at least half an hour together, sitting at the table and socializing like the good old days before everyone was too busy to sit down to a family meal. Aside from Passover, if my family sits together for dinner once or twice a week it’s a miracle. But during Passover, we all sit together like the simpler olden times and it gives me a lovely warm and fuzzy feeling in my heart.

One of the things I hate about observing Passover is that it forces us to cook. This morning I had to take an important exam, and I had to rush to school. Before I go to an exam I always make sure to eat a balanced, nutritious breakfast with plenty of fiber and protein. But how much fiber is in matzo, I ask you? And how many times in a row can a vegetarian Jew eat eggs for breakfast before going insane?!?! I was totally at a loss as to what to eat, and ended up making one of the weirdest breakfasts I have ever put together in my life: a bowl of brown rice mixed with applesauce, chopped apple, cranberries, and whole raw almonds (I couldn’t find the sliced ones since my mom had recently re-organized our pantry – grrrrrr!) Let’s just say I won’t be formally posting that recipe on this blog.

I had a ton of leftover brown rice, so that’s what we ended up serving with the main course I cooked up for the family dinner tonight. But the rice was not the star of the show – it was really just a backdrop for the Mediterranean-flavored stuffed sweet mini peppers that took center stage.

I’m so glad I had time to cook after my exam. It was so much more relaxing to spend time in the kitchen when I didn’t have to run out the door and be somewhere. And it was rewarding to sit down to a family meal that I had participated in creating, and to enjoy it with family. I hope you have the same experience with cooking this recipe for your family.

While I served these as a protein, they could also be a delicious appetizer, though they are surprisingly filling. Stuffed with a flavorful blend of Feta and Cheddar cheeses, a hint of spice, hummus, avocado, and chopped spinach, these cute offerings made for a fun finger food that was also kosher for Passover (in accordance with Sephardic guidelines.) My taste-testers (a.k.a. Mom and Dad) loved these stuffed mini peppers. They are low in calories and bursting with vitamins, protein, and healthy fats. So go ahead and give this recipe a try.

Click here for the full recipe: Mediterranean Stuffed Mini Peppers

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