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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These colorful stuffed vegetables make a delicious and beautiful accompaniment to virtually any main dish or they can be simply eaten for a light summer dinner. This recipe was created for RSC #7! Ingredients:
3 large tomatoes |
3 large bell peppers (yellow, green, orange, red, or a mixture of colors) |
1 teaspoon salt |
1 teaspoon brown sugar |
1/4 cup extra virgin olive oil |
1 medium yellow onion |
2 garlic cloves, minced |
1 cup orzo pasta, cooked (parboiled for about 4-5 minutes and drained) |
1/4 cup hot water, and additional |
1/3 cup hot water |
1/3 cup dates, chopped |
1/2 teaspoon cinnamon |
4 tablespoons fresh parsley, chopped |
1 tablespoon fresh mint, chopped (optional) |
1/4 cup parmesan cheese or 1/4 cup feta cheese |
1/4 cup pistachios, chopped (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Cut off the tops of the large Tomatoes (set tops aside) and scoop out the insides; put all juices and pulp into a food processor or blender and puree; set aside.
3. Cut the tops off the Bell Peppers (set tops aside), remove the innards and parboil the Peppers 4 to 5 minutes.
4. Mix Salt and Brown Sugar together and sprinkle on the insides of the peppers and tomatoes.
5. Heat 1/8 cup of the oil in sauté pan over medium heat; add Onions and cook until translucent: add Garlic, Orzo, 1/4 cup hot water, Chopped Dates, the Tomato Puree, Cinnamon, Parsley and Mint; reduce to low and simmer uncovered until all liquid is absorbed (6-8 minutes).
6. Put empty Peppers and Tomatoes in a small casserole or baking dish, letting them touch for support; loosely fill Peppers and Tomatoes with the Orzo mixture, sprinkle with Parmesan Cheese or Feta and Nuts (optional) and replace tops.
7. Pour 1/3 cup Hot Water into the dish; spoon the remaining Oil evenly over vegetables; Bake for about 1/2 an hour; occasionally basting with the juices.
8. Serve hot or at room temperature.
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