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MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE
MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

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We hope you got insight from reading it, now let’s go back to moroccan stuffed tomatoes with creamy potato puree recipe. To make moroccan stuffed tomatoes with creamy potato puree you only need 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE:
  1. Provide 4 tomatoes
  2. You need salt
  3. You need olive oil
  4. Prepare stuffing
  5. You need 1 cup long grain rice (cooked)
  6. Get 4 Chargrilled capsicum, multi coloured, diced
  7. Use 1/2 red onion, chopped
  8. Prepare 1 tbsp moroccan seasoning
  9. Use 2 garlic, crushed
  10. Prepare 1/4 bunch basil, chopped
  11. Provide puree
  12. Prepare 4 potatoes, peeled & diced
  13. Get 4 tbsp coconut cream
  14. Take 50 grams butter
  15. Use 1 vegetable stock cube
  16. You need white pepper
Instructions to make MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE:
  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.

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. In a blender or food processor, puree the spinach with the goat cheese, Parmesan, salt and pepper. Gently spoon the mixture into each tomato and top with the gruyere. Tomatoes hollowed out and stuffed with canned tomatoes with green chile peppers, bread crumbs, cheese and smoked sausage.

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