Stuffed tomatoes or peppers

Yield: 6 servings

Measure Ingredient
12 larges Firm Tomatoes Or Green Peppers
6 smalls Tomotoes; Chopped, *
2 tablespoons Olive Oil
1 medium Onion; Finely Chopped
1 large Tomato; Peeled, Seeded &, Chopped
4 tablespoons Pine Nuts
¼ cup Dried Currants
2 tablespoons Finely Chopped Fresh Dill
2 tablespoons Finely Chopped Fresh Parsley
1 teaspoon Dried Thyme
\N \N Salt And Pepper To Taste
2 cups Long-Grain White Rice
1⅜ cup Olive Oil
\N \N Juice From 1 Lemon
2 tablespoons Sugar



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.

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