* Exported from MasterCook *

STUFFED PEPPERS AND TOMATOES

Recipe By :Antony's
Serving Size : 4 Preparation Time :0:45
Categories : 10-20G Low Carb Regional African
Regional Moroccan Vegetables
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 green peppers -- seed, cut in half
2 tomatoes -- seed, cut in half
olive oil
- STUFFING-
1 onion -- finely chopped
1 tsp garlic -- finely chopped
1/4 cup coriander -- chopped
3/8 cup lemon juice -- (6 to 8)
salt and freshly ground black pepper
2 red chiles -- chopped
4 oz pine nuts -- (pre-soaked) 120g
olive oil

In a frying pan, sweat the onion and garlic. Transfer to a large bowl and allow to cool. Fold in the coriander, lemon juice and chillies into the mixture and season with salt and ground black pepper. Place the stuffing mix into the prepared peppers and tomatoes, and place on a baking tray. Moisten with a little olive oil and bake in a preheated oven 180C/350F for 30 minutes or until the vegetables are just tender. Serve at room temperature.


Cuisine:
"Moroccan"










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Per Serving (excluding unknown items): 182 Calories; 11g Fat (51.3% calories from fat); 7g Protein; 17g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0