Stuffed peppers and tomatoes
Description
The dish is prepared without unnecessary complications. Just look at the photo—it's fantastically beautiful, isn't it? :) This recipe comes from a book on traditional Spanish cuisine, more specifically Spanish tapas. The stuffed peppers and tomatoes can be served either as an appetizer (tapas, indeed), or as a main hot dish. The result is not only very beautiful, but also incredibly delicious and quite filling. After making this dish, I've finally become a true fan of Spanish cuisine :) Good luck with your cooking! The dish is ready to be served.
Instructions
- 1
Step 1
We start the preparation by pouring boiling water over the raisins and leaving them for 3-4 minutes.
- 2
Step 2
Cut off the tops of the tomatoes.
- 3
Step 3
With a spoon, remove the flesh from the tomatoes, but do not discard it—we will need it later.
- 4
Step 4
Place the resulting tomato containers on paper towels to dry.
- 5
Step 5
Cut the peppers in half, remove seeds and membranes.
- 6
Step 6
Place the peppers in a baking dish. Lightly spray with olive oil.
- 7
Step 7
Finely chop the onion and garlic.
- 8
Step 8
Finely chop the mint and parsley.
- 9
Step 9
Finely chop the remaining tomato pulp.
- 10
Step 10
We take the raisins out of the boiling water and place them on paper towels to dry.
- 11
Step 11
Sauté the onion and garlic until golden.
- 12
Step 12
When the onion and garlic turn golden, add the ground almonds to the pan. However, do not add all of it—reserve 2 tablespoons, as we will need it later.
- 13
Step 13
Then add tomato pulp, raisins, rice, and herbs to the pan. Mix, heat for a couple of minutes, and remove from heat.
- 14
Step 14
Place the tomato containers into the baking dish with the peppers. Using a teaspoon, fill the vegetables with the filling from the skillet. Put in the oven for 20 minutes at 200 degrees.
- 15
Step 15
While the vegetables are in the oven, use a blender to grind the remaining almonds and a little parsley.
- 16
Step 16
After the first 20 minutes of baking, remove the vegetables from the oven, sprinkle them with freshly chopped almonds and parsley, then return them to the oven for another 20 minutes.
- 17
Step 17
Done!