Red Pepper Halves Stuffed with Rice and Tomatoes in a Wide Pot with homemade tomato paste

👨‍🍳 Method

For the homemade tomato paste ✓ Homemade · or skip – back to store-bought

1. 1
   Wash the tomatoes, remove the cores and quarter each tomato.

   KnifeCutting board
2. 2
   Put the tomatoes, the salt and half of the olive oil in a wide pot, cover and cook over medium heat about 20 minutes, until the tomatoes soften and release their liquid.

   StoveWide, shallow pot
3. 3
   Pass the tomatoes and their liquid through a food mill or sieve and return the purée to the pot: the skins and seeds stay behind.

   Food millorFine sieve
4. 4
   Cook uncovered about an hour at a lively simmer, stirring now and then, until the purée reduces by half.

   StoveWooden spoon

   💡The paste burns easily as it dries: stir and scrape the bottom and edges, and once it is thick, don't walk away.
5. 5
   Preheat the oven to 110°C (230°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
6. 6
   Grease a wide baking dish with the rest of the olive oil and pour in the purée in a thin layer. Dry in the oven about 3 hours, stirring and scraping the edges every 30 minutes, until the paste is thick, sticky and brick red.

   OvenBaking sheetSilicone spatula
7. 7
   Let the paste cool.

   Jar

For the Meatball mix

1. 8
   Heat the olive oil in a wide pan over medium heat.

   StoveFrying pan
2. 9
   Add the onion and fry 7 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 10
   Add the garlic and fry 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 11
   Mix the fried onion, tomato, parsley, dill, paprika, baharat, rice, salt and black pepper until evenly combined.

To assemble

1. 12
   Halve the peppers lengthwise and remove the seeds and white ribs.

   KnifeCutting board
2. 13
   Fill the peppers with the mixture up to ¾ full: the rice swells as it cooks.

   💡Fill only three-quarters full: the uncooked rice swells inside the vegetable, and a full filling gets pushed out.
3. 14
   Arrange the peppers, now stuffed, in a wide pot.

   Wide, shallow pot
4. 15
   Mix the stock, tomato paste, sugar, lemon juice, salt and olive oil and pour over the peppers.
5. 16
   Heat the olive oil in a wide pot and sauté the chopped caps 0 minutes. Add the tomato paste, stock, sugar, lemon juice and salt and stir until the paste dissolves.

   StoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 17
   Let the peppers sit in the covered pot 10 minutes before serving.
7. 18
   Serve hot with tahini on the side.