Barbecue Recipes

STUFFED TOMATOES AND PEPPERS

Colorful peppers and tomatoes make perfect containers for meat and vegetable stuffings. The grilled flavors in this dish are simply superb.

INGREDIENTS
2 large ripe tomatoes
1 green bell pepper
1 yellow or orange bell pepper
4 tablespoons olive oil, plus extra for sprinkling
2 onions, chopped
2 garlic cloves, crushed
1/2 cup blanched almonds, chopped scant 1/2 cup long-grain rice, boiled and drained
2 tablespoons roughly chopped fresh mint
2 tablespoons roughly chopped fresh parsley,
2 tablespoons golden raisins
3 tablespoons ground almonds
salt and freshly ground black pepper
chopped mixed fresh herbs, to garnish

SERVES 4

1. Cut the tomatoes in half and scoop out the pulp and seeds, using a teaspoon. Leave the tomatoes to drain on paper towels with the cut sides facing down. Roughly chop the tomato pulp and set it aside.

2. Halve the peppers, leaving the cores intact. Scoop out the seeds. Brush the peppers with 1 tablespoon olive oil and cook on a medium grill for 15 minutes. Place the peppers and tomatoes on a grill rack and season well with salt and pepper.

3. Fry the onions in the remaining olive oil for 5 minutes. Add the crushed garlic and chopped almonds to the pan and fry for a minute more.

4. Remove the pan from the heat and stir in the rice, chopped tomatoes, mint, parsley and golden raisins. Season well with salt and pepper and spoon the mixture into the tomatoes and peppers.

5. Sprinkle with the ground almonds and a little extra olive oil. Cook on a medium grill for about 15 minutes. Garnish with fresh herbs.