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Moroccan stuffed tomatoes and peppers recipe And Books

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Moroccan stuffed tomatoes and peppers recipe and books

So you would like to know how to make Moroccan stuffed tomatoes and peppers recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


moroccan stuffed tomatoes and peppers
mediterranean

4 large tomatoes
4 large green peppers
1/2 tspn sugar
2 tbspns toasted breadcrumbs (2 slices toast via food processor)
salt and freshly ground black pepper

for the stuffing
4 tbspns olive oil
2 large onion thinly sliced
20mm fresh ginger peeled and grated
1/4 tspn ground allspice
2 small cinnamon sticks
115g long grain rice rinsed
225g dried apricots coarsely chopped
50g dates stoned and chopped (optional)
juice of 1/2 lemon
10ml hot water
large handful fresh parsley finely chopped
handful fresh coriander chopped
5 sprigs mint chopped
50g pine nuts toasted lightly
50g flaked almonds toasted lightly
2 tbspns currants rinsed

for the sauce
225g tomatoes peeled and finely chopped
2 tbpsns olive oil
150ml hot water

Preheat the oven to 180íC/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 200íC/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.

This Recipe Serves 4
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Moroccan stuffed tomatoes and peppers recepie. Check out these great recipe books and learn how to make Moroccan stuffed tomatoes and peppers!
View Recipe Books - Moroccan Recipe







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