Stuffed Tomatoes and Peppers

Feel free to vary this dish by using small aubergines or large courgettes, which also make

good vegetables for stuffing.

Stuffed Tomatoes and Peppers

Serves 4

Ingredients

1 green pepper
1 red or yellow pepper
2 large ripe tomatoes
2 onions, chopped
2 garlic cloves, crushed
50g blanched almonds, chopped
75 g of brown basmati rice, boiled and drained
Handful of mint, roughly chopped
Handful of parsley, roughly chopped
3 tbsp ground almonds
4 tbsp extra virgin olive oil, plus extra for sprinkling
Chopped mixed herbs, to garnish
Himalayan crystal salt or celtic sea salt and ground black pepper to season

Instructions

Preheat the oven to 190C/Gas 5. Cut the tomatoes in half and scoop out the pulp and seeds with a spoon. Be careful not to damage the skin of the tomatoes whilst doing this. Leave the tomatoes to drain on kitchen paper or a chopping board with cut sides down. Roughly chop the pulp and seeds.

Halve the peppers, leaving the cores intact and scoop out the seeds. Brush the peppers with 1 tbsp of olive oil and bake on a baking tray for ca. 15 minutes. Place the peppers and tomatoes in an ovenproof dish and season with salt and pepper. In the meantime boil the rice as per instructions.

Gently fry the onions in the remaining oil for about 5 minutes until they start to soften. Add the chopped almonds and garlic and fry for a further minute.

Remove the pan from the heat and stir in the boiled rice, chopped tomatoes, parsley and mint. Season well with salt and pepper and fill the tomatoes and peppers with this mixture.

Pour 150ml of boiling water around the peppers and tomatoes and bake, uncovered, for about 20 minutes. Scatter with the ground almonds and sprinkle with a little olive oil. Return to the oven and bake for a further 20 minutes until they start to turn golden.

Serve garnished with fresh herbs.

Enjoy your dish or as they say in Greek: Kale orexe!

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