Moroccan Stuffed Tomatoes Chef Claudia Roden


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Tomatoes Stuffed with Roast Peppers, Tuna, Capers & Olives

This recipe comes from a cookbook called Arabesque, A Taste of Morocco, Turkey & Lebanon from Chef Claudia Roden. I made these stuffed tomatoes and they were great. It's the first time that I roasted red peppers. I roasted the peppers in the oven and it was super simple. Of course you can use tuna in water, but I used tuna canned in olive oil, which imparts a great flavor and is what would be authentic in the recipe. This recipe also includes instructions on how to roast peppers and how to make preserved lemons.



Tomatoes Stuffed with Roast Peppers, Tuna, Capers & Olives

4 red bell peppers
salt to taste
3 tablespoons extra virgin olive oil
one 6 or 7-ounce can of tuna, flaked (I did drain some oil off)
2 tablespoons capers
4 tablespoons chopped black olives
peel of 1/2 preserved lemon, chopped - see note below
2 tablespoons chopped flat-leaf parsley
6 large tomatoes

Preheat oven to 350 degrees

Cut the roasted peppers into strips about 3/4 inch wide. Mix with the other ingredients, except the tomatoes.

Cut a small circle around the stalk of each tomato and cut out the cap. Carefully remove the center and seeds making sure not to poke through the skin. Fill the cavities with the roast pepper mixture and replace the caps.

Arrange in a shallow baking dish and bake 20 to 30 minutes, until tomatoes are soft.


To roast peppers: Place the peppers on a baking sheet that has been covered with aluminum foil. You can cook them under a broiler or in the oven (much easier). To roast peppers under a broiler - Keep them 2 1/2 - 3 1/2 inches from the broiler. Turn them until their skins are black and blistered all over. To roast peppers in the oven - heat oven to 500 degrees. Roast peppers for 30 minutes, turning over after 15 minutes. To loosen the skin further, put them in a plastic bag and twist it shut, or put them in a pot with a tight fitting lid. Leave them sealed for ten to fifteen minutes. When the peppers are cool enough to handle peel them and remove and discard the stems and seeds.

To make Preserved Lemons: Jars of preserves (brine-cured) lemons can be found at many specialty foods stores. If unavailable, substitute a mixture of 1/4 cup grated lemon peel, 1 1/2 teaspoons sugar, and 3/4 teaspoon salt (let stand at room temperature for an hour before using).



Moroccan Recipes

Mashed Eggplant & Tomato Salad (zaalouk)
Mint Chutney Recipe
Moroccan BBQ Sauce
Moroccan Chicken B'stila
Moroccan Garlic Beef with Cracked Green Olives
Sweet Moroccan Couscous (raisins, almonds, argan oil)
Tomatoes Stuffed with Roast Peppers, Tuna, Caper & Olives Chef Claudia Roden


Tasty & Easy Green Bean Recipes

Armenian Green Beans with Ground Meat and Tomatoes
Blanched Green Beans

Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green Beans a'la Waterman's
Green Beans Almondine

Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Provençal
Green Bean Salad, Soy Glazed Almonds, Cilantro

Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans

Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans

How to grow green beans in your home garden
Green beans are the second most popular home garden vegetable after tomatoes. It's easy to see why. They are relatively easy care and give off a good yield. Green bean growing basics. Green bean seeds like warm soil. Don't plant any seeds until all danger of frost has passed and the soil temperature remains above 65 degrees.

How to freeze fresh green beans
If you've been spoiled like me eating fresh green beans and dread the end of the season and going back to factory frozen or canned green beans, you should know that freezing green beans is the easiest way to have them year round. Many people prefer to freeze green beans as opposed to canning them. Freezing is much less time consuming and requires fewer tools. Canning requires jars, lids, and a pressure cooker.

Thanksgiving Dinner
Last Thanksgiving was the first Thanksgiving meal I've ever cooked, at the tender age of 48. I'd always had a parent's house to go to, or a friends house, or had gone to a restaurant/buffet for Thanksgiving with friends. I am now married and between my mother-in-law, my sister-in-law and myself we decided that I'd be responsible for Thanksgiving dinner. Luckily there are only eight of us.

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