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Recipe of Ultimate MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

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MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE

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Make smart choices when shopping for groceries. When you make good decisions at the grocery store, your meals will get healthier immediately. Think about it: you aren’t going to want to cope with a hectic store or a long drive through line at the end of the day. You want to get home immediately and have something beneficial. Your house should be stocked with healthy foods and ingredients. This makes it effortless to have a great meal--even if you want something junky--because you'll be eating something that is obviously better for you than anything you'd buy in a hurry at the store or in the fast food joint.

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We hope you got benefit 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 do that.

The ingredients needed to make MOROCCAN STUFFED TOMATOES with CREAMY POTATO PUREE:

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

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