Provençal Stuffed Vegetables

Ingredients:

• 4 bell peppers
• 4 large tomatoes
• 1 medium zucchini, chopped
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 cup uncooked rice
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F.
2. Cut off the top of each pepper. Remove the seeds and veins from the inside. Cut off a thin slice from the bottom of each pepper, so that they will sit upright. Cut off the top of each tomato and scoop out the insides with a spoon. Reserve the tomato pulp.
3. In a large saucepan, cook rice according to package directions. Drain, if necessary, and set aside.
4. Heat olive oil in a large skillet over medium heat. Cook zucchini, onion, and garlic until tender, stirring occasionally, for about 5 minutes. Add tomato pulp, basil, oregano, salt, and pepper, and cook for a few more minutes.
5. Combine rice and zucchini mixture in a large bowl. Stir in Parmesan cheese.
6. Stuff each pepper and tomato with the rice mixture. Place the stuffed vegetables in a baking dish.
7. Cover the dish with foil and bake for 35-40 minutes, until the vegetables are tender. Remove the foil during the last 10 minutes of baking to brown the tops.
8. Let the vegetables cool for a few minutes before serving.

Verdict:

This Provençal stuffed vegetable recipe is a crowd-pleaser. The combination of rice, herbs, and vegetables is so delicious and satisfying. You can serve it as a side dish or even as a main course. These stuffed vegetables are perfect for a cozy dinner with friends or family.

Serving Suggestions:

You can serve these stuffed vegetables with a side salad dressed with vinaigrette. You can also drizzle some balsamic glaze over the stuffed vegetables before serving for more flavor. Enjoy!