Recipe for Moroccan Stuffed Tomatoes and Peppers 
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Yield:
4
Ingredients:
Amount Ingredient
4 lrg tomatoes
4 lrg green peppers
1/2 tsp sugar
2 tbl toasted breadcrumbs (2 slices toast via food processor)
1 x salt and freshly ground black pepper
----------------- For the stuffing: ----------------
4 tbl olive oil
2 lrg onion thinly sliced
20 x mm fresh ginger peeled and grated
1/4 tsp ground allspice
2 sm cinnamon sticks
115 gm long grain rice rinsed
225 gm dried apricots coarsely chopped
50 gm dates stoned and chopped (optional)
1 x juice of 1/2 lemon
10 ml hot water
large handful fresh parsley finely chopped
handful fresh coriander chopped
5 x sprg mint chopped
50 gm pine nuts toasted lightly
50 gm flaked almonds toasted lightly
2 tbl currants rinsed
----------------- For the sauce: ----------------
225 gm tomatoes peeled and finely chopped
2 x tbpsns olive oil
Instructions:
Instructions: Preheat the oven to 180 degrees C/350F/gas 4. Cut a round slice off the top (stem end) of each of the 4 large tomatoes and set aside.

Do the same with the peppers.

Scoop most of the tomato flesh out with a teaspoon chop it finely and set aside.

Place the tomatoes upside down for about s minutes to allow excess moisture to drain off. Keep all their juices.

Trim and deseed the peppers.

Prepare the stuffing:
Heat the oil in a saucepan or large frying pan and saute the onion until light golden.

Add the ginger and spices and mix them in for 12 minutes until aromatic.

Add the strained rice and saute for a few minutes until well coated in the oil and the spices.

Add the reserved tomato flesh and juices the dried fruit lemon juice and hot water.

Let it simmer for 55 minutes until most of the liquid is absorbed.

Take from the heat remove the cinnamon and mix in the remaining ingredients.

Season.

Place the prepared tomatoes and peppers closely together standing up side by side in a small roasting tin.

Sprinkle a pinch of sugar inside each tomato and fill them up loosely with the stuffing.

Do not press it down so that it has room to expand.

Fill the peppers in the same way and seal the tomatoes and peppers with their respective tops.

Mix the sauce ingredients in a small bowl and pour over the top and around the vegetables. Cook in the oven for so minutes basting the vegetables from time to time.

Turn the oven up to 200 degrees C/400 F/gas 6 sprinkle the breadcrumbs on top and bake for 1520 more minutes until the top browns.

The practice of stuffing vegetables otiginated in the middle East and in Persia. The Ottomans were also very keen on them but they must have found their way to North Africa via the Arabs and although they are not as common there as in middle Eastern countries and Greece they are found occasionally in grand buffets in Morocco. In Anatolia in Turkey it is not only vetetables but also fruits such as quinces or apples that are stuffed. This is probably an influence from Persia. Also in Anatolia instead of rice stuffings they may contain cracked wheat and/or chickpeas. There are endless variations in stuffings with or without meat.

Serves 4

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