Stuffed Tomatoes and Peppers
|Ripe tomatoes||2 Large|
|Yellow pepper||1 (Or Orange)|
|Olive oil||75 Milliliter (5 Tablespoon, 1 Tablespoon / 15 Milliliter Extra For Sprinkling)|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Blanched almonds||2 Ounce, chopped (50 Gram, 1/2 Cup)|
|Long grain rice||3 Ounce, boiled and drained (75 Gram, Scant 1/2 Cup)|
|Mint||1⁄2 Ounce, roughly chopped (15 Gram)|
|Parsley||1⁄2 Ounce, roughly chopped (15 Gram)|
|Sultanas||1 Ounce (25 Gram, 2 Tablespoon)|
|Ground almonds||45 Milliliter (3 Tablespoon)|
|Chopped mixed herbs||1 Tablespoon (For Garnish)|
|Ground black pepper||To Taste|
1. Preheat the oven to 190°C/375°F/Gas 5. Cut the tomatoes in half and scoop out the pulp and seeds using a teaspoon. Leave the tomatoes to drain on kitchen paper with cut sides down. Roughly chop the tomato pulp and seeds.
2. Halve the peppers, leaving the cores intact. Scoop out the seeds. Brush the peppers with 15 ml / 1 tbsp of the oil and bake on a baking tray for 15 minutes. Place the peppers and tomatoes in a shallow ovenproof dish and season with salt and pepper.
3. Fry the onions in the remaining oil for 5 minutes. Add the garlic and chopped almonds and fry for a further minute.
4. Remove the pan from the heat and stir in the rice, chopped tomatoes, mint, parsley and sultanas. Season well with salt and pepper and spoon the mixture into the tomatoes and peppers.
5. Pour 150 ml / 1/4 pint / 2/3 cup boiling water around the tomatoes and peppers and bake, uncovered, for 20 minutes. Scatter with the ground almonds and sprinkle with a little extra olive oil. Return to the oven and bake for a further 20 minutes, or until turning golden. Serve garnished with fresh herbs.