Moroccan STYLE Stuffed Vegetables RECIPE ; VEGAN DELICIOUSNESS ON A PLATE

These are delicious!, Easy to make and have always been Vegan, OK sometimes a bit of meat or eggs were used for celebrations, but day to day meals were vegan.
Cracked wheat, mint, parsley, cilantro, lemon juice,dried fruit, nuts, spices, olive oil..what is not to like and enjoy?

This recipe serves 4 with some hummus and pita breads...a FEAST!



4 large beef steak tomatoes
2 ripe bell peppers
4 zucchini


Filling:
2 cups cracked wheat (salad style bulgar wheat)
1/2 cucumber peeled and de-seeded
1 cup minced red onion
juice of 2 lemons and their zest
2tbsp minced fresh mint
2tbsp minced fresh cilantro or parsley
2-3 tbsp olive oil
3tbsp raisins (optional)
3tbsp chopped nuts (optional)
2-3 tsp cumin seeds
1/2 tsp ground cinnamon
1/4tsp ground allspice
salt & pepper to taste
hot sauce optional




Method:
1) Slice the stalk end off the tomatoes (and set the slice aside) and scoop out the insides, set aside the tomatoes.
Season with salt and pepper and place upside down in colander to drain off excess moisture.
Chop the pulp and place in a bowl.

2) Trim the zucchini and cut a V shaped wedge out of one side, chop the V and place in bowl with tomato pulp.
Using a teaspoon remove more seeds from the zucchini and mince and add this to the bowl.
Plunge the zucchini into boiling salted water (I also like to add pinch of baking soda, this helps to keep the colors bright) for 3 mins then remove and drain well before
seasoning  to taste and set aside.

3) Halve the bell peppers and remove seeds and membranes, plunge into boiling water for 8mins then drain and set aside; season with salt and pepper.

4) Soak the cracked wheat in hot water (or simmer for 3 mins then  set aside for 20-30 mins).
Drain well.

5) Mince the cucumber pulp and add to the bowl of vegetable mix, also adding the minced onion, lemon juice, zest, herbs, raisins, nuts, spices and seeds.
Season to taste.
mix in the drained soaked wheat.
Stuff the vegetables, adding the slice of tomato as the top.

6) Pre heat oven 400f middle shelf

7) Place the stuffed vegetables in  an oiled, ovenproof dish.
Bake in oven 20-25 mins, until cooked through. And vegetables are tender.

Serve immediately with the cooking juices poured over.

Variations:
add any cooked dried bean, minced cooked greens, celery, any dried fruit, even minced fresh apples, chile's.
Maybe be baked in a cinnamon-tomato sauce and served with steamed rice; 
Stuff any vegetable, but precook tougher ones first before stuffing and baking (eggplants, potatoes, large onions, even cooked cabbage leaves). Don't precook Portobello mushroom caps.
Add nutritional yeast;
Use any other cooked wholegrain in place of bulgar wheat.