Stuffed Tomatoes And Peppers -

Stuffed Tomatoes And Peppers

Colourful peppers and tomatoes make perfect containers for meat and vegetable stuffings. The barbecued flavours in this dish are simply superb.

Ingredients

2 large ripe tomatoes
1 green pepper
1 yellow or orange pepper
60ml/4 tbsp olive oil, plus extra for sprinkling
2 onions, chopped
2 garlic cloves, crushed
50g/2oz/½ cup blanched almonds, chopped
75g/3oz/scant ½ cup long grain rice, boiled and drained
30ml/2 tbsp fresh mint, roughly chopped
30ml/2 tbsp fresh parsley, roughly chopped
25g/1oz/2 tbsp sultanas
45ml/3 tbsp ground almonds
Salt and freshly ground black pepper
Chopped mixed fresh herbs, to garnish

Details

Serves: 4

Method

1. Cut the tomatoes in half and scoop out the pulp and seeds, using a teaspoon. Leave the tomatoes to drain on kitchen paper with the cut sides facing down. Roughly chop the tomato pulp and set it aside.

2. Halve the peppers, leaving the cores intact. Scoop out the seeds. Brush the peppers with 15ml/1 tbsp olive oil and cook on a medium barbecue for 15 minutes. Place the peppers and tomatoes on a grill rack and season well with salt and pepper.

3. Fry the onions in the remaining olive oil for 5 minutes. Add the crushed garlic and chopped almonds to the pan and fry for a further minute.

4. Remove the pan from the heat and stir in the rice, chopped tomatoes, mint, parsley and sultanas. Season well with salt and pepper and spoon the mixture into the tomatoes and peppers.

5. Scatter with the ground almonds and sprinkle with a little extra olive oil. Cook on a medium barbecue for about 15 minutes. Garnish with fresh herbs.

Related food category:

• Vegetarian and Vegetable Dishes