Easy Way to Prepare Speedy MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

Hello everybody, welcome to our recipe page. Today I will show you a way to prepare a special dish, MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE Recipe. This mouth-watering Moroccan rice-stuffed tomatoe recipe is a healthy vegetarian option for lunch or dinner. These delicious tomato parcel are packed with a rice.

You can have MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE using 16 ingredients and 7 steps. Here is how you cook it.

Ingredients of MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

1. Take 4 of tomatoes.
2. Make ready of salt.
3. You need of olive oil.
4. Make ready of stuffing.
5. Make ready 1 cup of long grain rice (cooked).
6. Make ready 4 of Chargrilled capsicum, multi coloured, diced.
7. Take 1/2 of red onion, chopped.
8. Prepare 1 tbsp of moroccan seasoning.
9. It’s 2 of garlic, crushed.
10. Take 1/4 bunch of basil, chopped.
11. Make ready of puree.
12. It’s 4 of potatoes, peeled & diced.
13. You need 4 tbsp of coconut cream.
14. Make ready 50 grams of butter.
15. You need 1 of vegetable stock cube.
16. Make ready of white pepper.

Chunks of tomatoes, bell peppers and celery are tossed with the herb sauce and baked until the vegetables are tender, and have absorbed all the liquid.Transfer to a large shallow baking dish.Scatter tomatoes among the potato mixture.Learn how to make restaurant style Stuffed Tomato Potato Sabzi - a simple vegetarian main course recipe from our chef Archana on Ruchkar Mejwani.

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE step by step

1. Stove on high heat. Boil potatoes until softened. Remove and drain. Add back to the pot..
2. Oven 180°c. Cut tops of tomatoes off to make a lid. With a small knife, cut around inside of the tomatoes and scoop out the insides with a spoon..
3. In a bowl, mix the stuffing ingredients together. Stuff the tomatoes then replace the top (lid).
4. Place the 4 stuffed tomatoes in a muffin tray so they dont roll around. Drizzle with olive oil. Place in oven. Cook for 20 minutes or until just softened. Do not over cook, will go soggy..
5. While still in the pot, add the butter, cream and stock cube to the potatoes and blend until smooth with stick blender. Add more cream if needed. Season with the white pepper..
6. Remove tomatoes from oven. Smear puree along a plate and place a tomato on top. Serve immediately..
7. Note: vegan option- instead of bocconcini balls use a simple white sauce… Ingredients: 1 tsp butter. 1 tsp plain flour. 1/2 tsp dijon mustard. 1 cup soy milk or milk of choice. In a saucepan, melt butter, then add flour. Stir. Cook off flour for 5 mintues. Then with a whisk, slowly add the milk and whisk to stop lumps. Add more milk if needed. Add mustard..

This Moroccan chickpea tomato stew is thankfully very easy to make.Even so, there are a few tips to keep in mind If you'd like to stuff them into a pita or scoop them up with some other flatbread, more I like to use my immersion blender to puree the tomatoes partially before I add the chickpeas.Mash the potatoes into the soup or blend for a smoother consistency (with a handheld immersion blender or in batches, transfer the soup to a blender, filling it only halfway full with the hot soup).

Tomato cream sauce - a healthier creamy pasta!Tomato Passata, known as Tomato Puree in America, is pureed strained tomatoes that is sold in tall bottles.Creamy Chicken Stuffed Tomatoes was the highlight of a recent friend lunch and they were not only pretty but delicious too.Stuff tomato "bowls" with Idaho® potatoes, seasonings and low-fat cheese for an eye-catching, palate-pleasing side dish.Recipe courtesy Katie Lee, Food Network.