Name: La Tamu’s Baked Stuffed Vegetable Appetizer
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 3 medium-sized onions; 3 large ripe tomatoes; 6 long thin green peppers; 2 tablespoons chopped fresh green coriander; 4 tablespoons chopped flat-leafed (Italian) parsley; 1–2 teaspoons finely chopped garlic; olive oil; salt and freshly ground black pepper; 2–3 tablespoons vinegar; 6–8 tablespoons olive oil; freshly grated breadcrumbs; hot red pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

6 long thin green peppers
3 large ripe tomatoes
3 medium-sized onions

Africa
Morocco
Starter
Mediterranean
Vegan

Method

Prepare the vegetables. Wash green peppers, slice off caps and remove seeds. Cut tomatoes in half, squeeze out seeds and scoop out pulp with a spoon, reserve pulp. Peel onions and cut in half. Place onion halves in cold water to cover, and bring gently to the boil. Scoop out interiors of onion with a spoon. Reserve onion pulp.
For the stuffing, chop tomato and

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Ingredients

Method

Part of