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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).

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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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