Yield: 6 servings
|Firm Tomatoes Or Green Peppers
|Tomotoes; Chopped, *
|Onion; Finely Chopped
|Tomato; Peeled, Seeded &, Chopped
|Finely Chopped Fresh Dill
|Finely Chopped Fresh Parsley
|Salt And Pepper To Taste
|Long-Grain White Rice
|Juice From 1 Lemon
If using only green peppers, add 6 chopped tomatoes to the stuffing after sauteeing the onion.
Slice off the tops of the tomatoes/green peppers. Carefully remove the pulp, leaving a shell with walls about ¼ inch thick. Set the pulp aside and discard the seeds of the peppers.
Stuffing: Heat the olive oil in a large skillet. Saute the onion until transparent. Add the reserved tomato pulp, chopped tomato, pine nuts, currants, herbs, salt & pepper. Continue cooking 2-3 minutes to soften the tomato. add the rice and about 1 inch of water; cover and simmer until the water has been absorbed.
Preheat oven to 350 degrees. Fill the peppers and/or tomatoes with the stuffing and set them tightly side-by-side in a baking dish just large enough to hold the vegetables snugly. Add enough water so that the liquid reaches halfway up the sides of the veggies.
Sauce: combine theh olive oil, lemon juice and sugar in a small bowl and popur over the stuffed veggies. Cover with foil and bake for 45 minutes or until the veggies are soft and the filling is cooked through. To serve, carefully remove the stuffed veggies from the baking dish, freeing the bottoms from the pan with a spatula, and transfer them to a serving platter.
Recipe by: The Sephardic Table
Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Feb 21, 1999, converted by MM_Buster v2.0l.