Moroccan Stuffed Tomatoes Chef Claudia Roden
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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