Recipe: Delicious MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE. 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. Scoop out the pulp from the insides of the tomatoes and add to a blender.

In a bowl, combine mozzarella cheese. eggs. Dip each chicken breast in flour, then eggs,. mixture. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. You can have MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

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

Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt. I hope you all are enjoying winters and making delicious and fun recipes suiting the season and having a wonderful time altogether. The recipe that I have showcased here is all about tomatoes. Stuffed baked eggplant with Moroccan-spiced lentils!

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..

Mix the cream and thyme leaves and tip over the onions. Bbq chickpea loaded sweet potato with avocado puree; Chili stuffed grilled eggplant; Black beans and sundried tomatoes stuffed sweet potato; Lentil stuffed sweet potato with sweet balsamic tahini dressing; Quinoa and veggies stuffed eggplant; BBQ chickpea and kale stuffed sweet potato; Butternut squash and tofu stuffed eggplant roll; Black. Pile topping on the stuffed tomatoes, packing the breadcrumbs in, and spray with cooking spray. Stir in the tomato and green pepper and cook. Serve with a pilaf or crusty bread and a green salad.