Page 28 - ALG Issue 3 2023

Stuffed tomatoes and peppers
Vegan version
Omit the haloumi and replace with flavoured tofu such as basil or olive
GF VE Serves 6
Stuffed tomatoes and peppers takes me back to hot summer days
in Greece travelling with my friend Sage. We had long suppers in the cool of the evening, sipping wine and enjoying the complex flavours
of good ingredients cooked well, uncomplicated and unpretentious. I ordered this dish a couple of times. Traditionally the rice is put into the tomatoes and peppers uncooked, but I’ve saved a bit of oven time and pre-cooked the rice. I’ve also made it slightly healthier by reducing the copious amounts of olive oil down to a still generous amount. This is best served slightly warm or at room temperature.
12 tbsp white rice (1 tbsp per tomato or pepper, to be stuffed)
6 large ripe tomatoes
6 medium small red, yellow or orange peppers
3 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
Small handful of fresh mint, chopped, reserving the sprigs for garnish
Large handful of flat leaf parsley, chopped, reserving sprigs for garnish 4 tbsp toasted pine nuts
1 pack of haloumi cheese, cut into very small cubes, about 0.5cm/0.25 inch 50g sultanas
200ml water
1 tbsp tomato puree
Salt and freshly ground black pepper Extra virgin olive oil for drizzling
Preheat the oven to 200°C/Gas Mark 6
Cook the rice in a medium saucepan of boiling, salted water, stirring
periodically, until almost cooked through; slightly under done is best, about 8-10 minutes. Drain and rinse the rice under cold running water. Set aside.
Cut the tops off the
tomatoes and put to one
side; carefully scoop out
the flesh and put to one side as well.
Cut the tops off the peppers and put to one side; discard the seeds and membrane. Place the tomatoes and peppers in a roasting pan large enough to hold them comfortably.
Take the tomato flesh and process it until pureed, using a hand blender or food processor. In a bowl, combine the tomato flesh, olive oil, rice, onion, garlic, mint, parsley, nuts, cheese and sultanas and season with salt and pepper. Stuff the vegetables evenly with this mixture.
Combine the water, tomato puree and a little salt and pepper and pour this in and around the vegetables. Replace the tops of the tomatoes and peppers. Drizzle with extra virgin olive oil. Bake for 30-45 minutes. Garnish with the reserved herb sprigs.
28 Allotment and Leisure Gardener