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Sukkot marks the fall harvest, and to celebrate such bounty, we traditionally eat foods that symbolize plenty: meaning, foods stuffed with even more foods. Stuffed cabbage, stuffed grape leaves, stuffed pastries — if it can be stuffed, you can bet it’s being eaten in a sukkah somewhere.

Savory meat-stuffed peppers are a traditional Ashkenazi favorite and present a colorful platter for your Sukkot table. Try this delicious recipe (and instructional video!) from Abington-born celebrity kosher chef Jamie Geller, publisher of For the recipe, click here. B’te-avon (bon appétit)!

Photo and recipe courtesy of Jamie Geller,