Categories
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Stuffed Vegetables Middle Eastern-Style |
Yield:4
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INGREDIENTS: |
4 |
large beefsteak tomatoes |
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4 |
medium zucchini |
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2 |
orange bell peppers |
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salt and pepper |
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FOR THE FILLING |
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1 1/4 cups |
cracked wheat |
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1/4 |
cucumber |
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1 |
medium red onion |
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2 tbsp |
lemon juice |
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2 tbsp |
chopped fresh cilantro |
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2 tbsp |
chopped fresh mint |
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1 tbsp |
olive oil |
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2 tsp |
cumin seeds |
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warm pita bread and low-fat hummus, to serve |
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DIRECTIONS:
- Preheat the oven to 400`F. Cut off the tops from the tomatoes and reserve. Using a teaspoon, scoop out the tomato pulp, chop, and place into a bowl. Season the tomato shells, then turn them upside down on absorbent paper towels to drain thoroughly.
- Trim the zucchini and cut a V-shaped groove lengthwise down each one. Finely chop the cut-out zucchini flesh and add to the tomato pulp. Season the zucchini shells with salt and pepper to taste and set aside.
- Halve the bell peppers. Leave the stalks intact, cut out the seeds, and discard. Season the bell pepper shells and set aside.
- To make the filling, soak the cracked wheat according to the instructions on the packet. Finely chop the cucumber and add to the reserved tomato pulp and zucchini mixture.
- Finely chop the red onion, and add to the vegetable mixture with the lemon juice, herbs, olive oil, cumin, and seasoning, and mix together well.
- When the wheat has soaked, mix the vegetable and stuff into the tomato, zucchini, and bell pepper shells. Place the tops on the tomatoes, transfer to a roasting pan and bake for 20-25 minutes, until cooked through. Drain and serve.
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