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

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.