Rice-stuffed Tomatoes and Peppers

Name: Rice-stuffed Tomatoes and Peppers
Yield: Serves Four
Ingredients: 75 ml/5 tbsp olive oil; 30 ml/2 tbsp Malaga raisins or muscatels, soaked in hot water; 1 yellow or orange (bell) pepper; 1 green (bell) pepper; 2 large tomatoes; 45 ml/3 tbsp chopped fresh mint; 45 ml/3 tbsp chopped fresh flat leaf parsley; salt and ground black pepper; 175 g/6 oz/1½ cups cooked rice, or 751 g/3 oz/scant ½ cup long grain rice, cooked and drained; 75 g/3 oz/¾ cup almonds, chopped; 5 garlic cloves, finely chopped; 2 onions, finely chopped

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Crunchy chopped almonds, tender rice and diced vegetables make a satisfying vegetarian filling for Judaeo-Spanish stuffed vegetable dishes. These stuffed peppers are equally delicious either served warm or allowed to cool to room temperature.

Ingredients

2 large tomatoes
1 green (bell) pepper
1 yellow or orange (bell) pepper

Main course
Vegan
Gluten-free

Method

Preheat the oven to 190°C/375°F/Gas 5. Cut the tomatoes in half and scoop out the pulp and seeds.
Put the tomato halves on