I love a good stuffed pepper. I always have. Mr. Twistie loves them even more than I do. The cool thing is that in addition to being tasty, they’re jam-packed with healthful nutrients…you know, if you care about that aspect.
But sometimes it’s fun to mix things up a bit. And of course, the traditional meat-filled version leaves vegetarians out of the good times, not to mention the vegans.
Well I found an answer to both issues in The Complete Spanish Cookbook by Pepita Aris. Unfortunately I can’t find any hint of the book on Amazon, but I can pass on this delicious recipe which has quickly become a family favorite at Casa Twistie:
Stuffed Tomatoes and Peppers
2 large tomatoes
1 green bell pepper
1 yellow or orange bell pepper
5 Tblesp olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped (I usually use a bit more)
3/4 Cup almonds, chopped (I like to leave them a bit coarse for extra texture)
1 1/2 Cups cooked rice (scant half cup long-grain rice, cooked)
2 Tblsp Malaga or Muscatel raisins soaked in hot water (I often use currents instead)
2 Tblsp chopped fresh mint
3 Tblsp chopped fresh flat-leaf parsley
salt and pepper
Preheat the oven to 375F. Cut the tomatoes in half and scoop out some of the pulp and all of the seeds.
Drain the tomato halves on paper towels. Roughly chop the centers and seeds and place in a bowl.
Halve the peppers vertically, leaving the cores intact. Scoop out the seeds and brush the insides of the peppers with olive oil.
Fry the onions and garlic in 2Tblsp olive oil. Stir in most of the almonds. Add rice, tomato pulp, drained raisins, mint and 2 Tblsp parsley. Season well and stuff into vegetable halves.
Bake uncovered for 20 minutes. Finely chop remaining almonds and parsley and sprinkle over the top. Drizzle with 1 – 2 Tblsp olive oil. Return to oven for another 20 minutes, or until golden.