Stuffed Roasted Tomatoes or Peppers

Name: Stuffed Roasted Tomatoes or Peppers
Prep time: 1 h
Total time: 1 h
Yield: Makes 4 servings
Cuisine: Middle East
Ingredients: 4 to 6 firm ripe tomatoes, about 6 ounces each (see variation for peppers); 1 recipe stuffing; Salt and black pepper to taste; Salt and black pepper to taste; 4 to 6 firm ripe tomatoes, about 6 ounces each (see variation for peppers); Chopped fresh parsley or basil leaves for garnish; Chopped fresh parsley or basil leaves for garnish; ½ cup extra virgin olive oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

You can stuff any vegetable you like, from onions to zucchini, but peppers and tomatoes are the most popular because they have the best natural shapes, are attractive and flavorful, and, in the case of peppers, are already hollow. (Tomatoes are easily hollowed out, and their pulp can be used in the stuffing.)

Ingredients

4 to 6 firm ripe tomatoes, about 6 ounces each (see variation for peppers)
Salt and black pepper to taste

Middle East
Side dish
Gluten-free

Method

Preheat the oven to 450°F. Cut a ¼-inch slice from the smooth end of each tomato (reserve these slices) and use a spoon to scoop out all of the insides, leaving a wall about ¼ inch