Tomato & Pepper Dolmas

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 large tomatoes
• 3 large bell peppers (yellow, green, orange, red, or a mixture of colors)
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1/4 cup extra virgin olive oil
• 1 medium yellow onion
• 2 garlic cloves, minced
• 1 cup orzo pasta, cooked (parboiled for about 4-5 minutes and drained)
• 1/4 cup hot water, and additional
• 1/3 cup hot water
• 1/3 cup dates, chopped
• 1/2 teaspoon cinnamon
• 4 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped (optional)
• 1/4 cup parmesan cheese or 1/4 cup feta cheese
• 1/4 cup pistachios, chopped (optional)

Recipe

• 1 preheat oven to 350 degrees.
• 2 cut off the tops of the large tomatoes (set tops aside) and scoop out the insides; put all juices and pulp into a food processor or blender and puree; set aside.
• 3 cut the tops off the bell peppers (set tops aside), remove the innards and parboil the peppers 4 to 5 minutes.
• 4 mix salt and brown sugar together and sprinkle on the insides of the peppers and tomatoes.
• 5 heat 1/8 cup of the oil in sauté pan over medium heat; add onions and cook until translucent: add garlic, orzo, ¼ cup hot water, chopped dates, the tomato puree, cinnamon, parsley and mint; reduce to low and simmer uncovered until all liquid is absorbed (6-8 minutes).
• 6 put empty peppers and tomatoes in a small casserole or baking dish, letting them touch for support; loosely fill peppers and tomatoes with the orzo mixture, sprinkle with parmesan cheese or feta and nuts (optional) and replace tops.
• 7 pour 1/3 cup hot water into the dish; spoon the remaining oil evenly over vegetables; bake for about ½ an hour; occasionally basting with the juices.
• 8 serve hot or at room temperature.