Recipe: Perfect MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE. Beans greens creams potatoes tomatoes original. 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.

Arrange potatoes with the salmon and the stuffed tomatoes on a serving. The Potatoes in the Tomato Potato Soup. I think potatoes are the ultimate healthy comfort food. You can have MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE using 16 ingredients and 7 steps. Here is how you cook that.

Ingredients of MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

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

Dried basil - is added for a more potent flavor. Potatoes - add a comforting bite to ground the soup with texture. Coconut milk - adds a delicious creaminess and. Moroccan Stuffed Tomatoes recipe: Try this Moroccan Stuffed Tomatoes recipe, or contribute your own.

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..

Stir in paprika, cumin, cayenne, olive oil and lemon juice. STUFFED TOMATOES: Cut tomatoes in half around equators and gently remove seeds with fingertips. 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 purée can be turned into tomato sauce or tomato soup. It can be used to cook rice for a colorful side dish, or cooked with rice and Prepare the tomatoes: If desired, peel the tomatoes with a sharp serrated vegetable peeler.

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