A lifetime cook, I use flavors from my experience cooking in Tel-Aviv to influence my food today. I'm currently a personal chef, and I love sharing my food with clients.
This is my take on beef stuffed bell peppers. I twist them up Sephardic style and add grape leaves in the roasting process to give this dish a unique flavor. I serve the peppers with a side salad that I used to eat every time I went to my grandmas house; a romaine and cherry tomato salad served with a delicious lemon- pepper vinaigrette.
Ground beef, onion, rice, tomato paste, bell pepper, grape leaves, romaine, cherry tomatoes, red wine vinegar, olive oil, lemon-pepper