🫑 Baked stuffed vegetables

4 servings · prep 30 min · cook 45 min

Ingredients

• 2 bell peppers, 2 tomatoes, 2 round zucchini
• 200 g cooked rice
• 1 onion, 3 garlic cloves
• 150 g mushrooms, chopped
• 80 g crumbled feta
• Parsley, mint, olive oil
• Salt, pepper

Method

1. Cut the tops off the vegetables and hollow them out, keeping the tomato and zucchini flesh.
2. Salt the insides and stand them upside down on a rack for 15 min: they release their water so the filling will not swim.
3. Fry the onion, garlic, mushrooms and the chopped vegetable flesh until all the liquid has gone.
4. Mix with the rice, feta and herbs.
5. Fill the vegetables, put the tops back on, drizzle with olive oil.
6. Bake 45 min at 190 °C. Best eaten warm rather than hot — that is when they taste the most.

Adapted from Cuisine végétarienne

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