Stuffed Tomatoes and Peppers

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

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Colourful peppers and tomatoes make perfece containers for a simple rice, nut and herb stuffing. The vegetables become deliciously sweep and juicy when baked. Serve Tomates y Pimientas Rellenos as a substantial starter or a supper dish.

Ingredients

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

Europe
Spain
Starter
Supper
Gluten-free
Vegan
Summer

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 kitchen paper with the

Ingredients

Method

Photos