Matisha Mahsheeya (Moroccan Stuffed Tomatoes)

6 tomatoes
1/4 teaspoon cayenne
tablespoons olive oil
2 tablespoons fresh
1 large onion, finely diced
lemon juice
2 cups vegetable broth
salt and freshly ground
1 cup long grain rice
black pepper to
15 fresh flat-leaf parsley sprigs, chopped
4 radishes, finely diced
1 tablespoon finely diced red bell pepper
1 teaspoon preserved lemon rind

With sharp knife, cut off about 1/2 inch of the stem end of each tomato and set aside
With a spoon, scoop out the insides of each tomato, reserving the pulp
Sprinkle the cavity of each tomato with a little salt and turn the tomatoes upside down in a colander to drain
Finely dice the reserved pulp and set aside
in skillet over medium high heat, heat 2 tablespoons of the olive oil and cook the onion and the carrots, stirring occasionally until almost caramelized, about 15-20 minutes, set aside to cool
In medium saucepan, bring broth to a boil. Add rice, stir and cover, reduce heat to medium and cook until tender, about 12-15 minutes
Transfer cooked rice to medium bowl and fluff with fork, let cool completely
Stir in remaining olive oil, cooked vegetables, reserved tomato pulp, parsley, radishes, bell pepper, preserved lemon rind, cayenne, lemon juice, salt and pepper
Stuff each tomato with equal amounts of the mixture and top with the reserved stem end
Chill until ready to serve