Cooking with Rena Lee

Yield:4

INGREDIENTS:

4	large beefsteak tomatoes
4	medium zucchini
2	orange bell peppers
	salt and pepper
	FOR THE FILLING
1 1/4 cups	cracked wheat
1/4	cucumber
1	medium red onion
2 tbsp	lemon juice
2 tbsp	chopped fresh cilantro
2 tbsp	chopped fresh mint
1 tbsp	olive oil
2 tsp	cumin seeds
	warm pita bread and low-fat hummus, to serve

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.