Little stuffed Provencal vegetables and tomato coulis

Ingredients:

• 4 small bell peppers
• 4 small zucchinis
• 4 small tomatoes
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup cooked rice
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon chopped fresh thyme

Directions:

1. Preheat oven to 375°F.
2. Cut off the top of each bell pepper, zucchini, and tomato and scoop out the seeds and inner flesh. Reserve the tops for later use.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
4. Add the cooked rice, parsley, basil, salt, and pepper and cook for an additional 2 minutes.
5. Stuff each vegetable with the rice mixture, filling them about 3/4 full. Replace the reserved tops on each vegetable and place them in a baking dish.
6. In a saucepan, combine the crushed tomatoes and thyme and bring to a simmer. Cook for 5 minutes.
7. Pour the tomato coulis over the vegetables in the baking dish, cover with foil, and bake for 45 minutes.
8. Uncover and bake for an additional 10 minutes or until the vegetables are tender and the filling is golden brown.

Serving suggestions:

Serve hot as a side dish or light main course. This dish pairs well with crusty bread and a green salad. Enjoy!

Verdict:

This little stuffed provencal vegetables and tomato coulis recipe is a delicious and healthy way to enjoy a taste of the Mediterranean. The filling is loaded with rice, fresh herbs, and vegetables, while the tomato coulis adds a tangy and savory finish. Perfect for a cozy dinner or special occasion.