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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).
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here to print this recipe
Moroccan
Recipes
Mashed Eggplant & Tomato Salad
(zaalouk)
Mint Chutney Recipe
Moroccan BBQ Sauce
Moroccan Chicken B'stila
Moroccan Couscous
Salad
Moroccan Garlic Beef with Cracked Green
Olives
Moroccan Honey Spiced Eggplant Dip
Moroccan Tomato &
Green Pepper Salad (taktouka)
Moroccan Yogurt Dip (spiced labneh)
Sweet Moroccan Couscous (raisins, almonds,
argan oil)
Tomatoes Stuffed with Roast Peppers, Tuna,
Caper & Olives Chef Claudia Roden
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