However posse stuffed vegetables are in the world of vegetarian food, this traditional Indo-lraqi recipe of slow-cooked vegetables is a real favourite in our home on Friday nights, when the family sits together for the Sabbath meal.
To prepare the peppers and tomatoes, slice about 1cm (½in) off the top. Do not discard the caps. Deseed the peppers and tomatoes, taking care not to break the skin. Save the tomato pulp for the filling. Blanch the spinach leaves in boiling water for 30 seconds.
To make the filling, drain the soaked rice and mix together with the grated carrot and onion, the corian