It has been several months since I’ve cooked a Meatless Monday dish and I now that Summer has arrived and the produce is getting better I figured it was time to give one a try. This dish uses two of my favorite veggies: tomatoes and bell peppers. I bought the tomatoes but in a month or so I’ll be able to use homegrown, garden fresh heirloom tomatoes from our garden.
One of the reasons I do the Meatless Monday dishes is because everyone once in a while it’s a nice change of page. The good thing about this dish is that it not only tastes great and is filling but it can easily be adapted for those that insist that meat be part of every meal. All you’d need do is add some pulled pork or chicken and you can satisfy the meat lovers who have limited capacity for veggies.
Another great aspect of this meal is once you get the basic ingredients down it would be easy to substitute other things. For example it would be easy to change out the rice for quinoa. Or maybe wild or brown rice instead of plain old white rice.
Grilled Stuffed Peppers and Tomatoes
- 1 large tomato or
- 2 small tomatoes
- 1 bell pepper (color of your choice)
- 1 onion, thinly sliced
- 1 glove of garlic
- 1/3 cup blanched almonds
- 1/2 cup white rice, cooked and drained
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh italian parsley, chopped
- 2 tablespoons golden raisins
- 2 tablespoons finely chopped almonds
- salt and pepper to taste
Pre-heat your gas grill or light your charcoal.
If you are using one large tomato cut it in half. If you are using smaller tomatoes just cut the top off. Using a spoon remove all the pulp and seeds, save in a bowl. Drain the cut tomatoes, cut side down on a paper towel. Chop the tomato pulp up and set aside.
Cut the bell pepper in half and remove all the seeds and veins. Lightly oil the bell pepper halves with a little olive oil and grill them for about 10 minutes until they just start to soften and get dark around the edges. Place the pepper halves on a rack along with the uncooked tomatoes. Season both with salt and pepper.
Brush the onion slices and the glove of garlic and grill them until the onion slices half grill marks and start to turn translucent. Chop the onions and garlic and place them in a medium bowl. Add the chopped almonds, herbs, raisins and tomato pulp and mix. Add the cooked rice and fold everything together. Don’t stir, you don’t want to mush the rice.
Spoon the rice mixture into the tomatoes and bell peppers and top with chopped almonds. Drizzle with just a touch of olive oil and grill with indirect medium/hot heat for about 12 minutes until the tomatoes and bell peppers are cooked through. Garnish with more chopped herbs and serve.