Small Stuffed Vegetables Recipe

Ingredients:

• 12 small vegetables (e.g. zucchini, eggplant, peppers)
• 1 cup cooked rice
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh herbs (e.g. parsley, basil, thyme)
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F.
2. Cut off the tops of your vegetables, and scoop out the centers using a spoon. Keep the scooped-out vegetable flesh to use later.
3. In a large mixing bowl, combine the cooked rice, feta cheese, chopped herbs, minced garlic, and the scooped-out vegetable flesh. Mix well to combine.
4. Stuff each vegetable with the rice mixture, pressing the mixture down as you go to make sure each vegetable is completely filled.
5. Place the stuffed vegetables in a baking dish, and drizzle each with olive oil. Season with salt and pepper as desired.
6. Cover the baking dish with foil, and bake in the preheated oven for 35-40 minutes, or until the vegetables are tender and the filling is heated through.
7. Remove the foil from the baking dish, and continue to bake for an additional 5-10 minutes, or until the tops of the vegetables are lightly browned.
8. Serve hot and enjoy!

Verdict:

These small stuffed vegetables are a delicious and healthy appetizer or side dish that is sure to impress your guests. The combination of the savory rice filling and the tender vegetables creates a perfect balance of flavors and textures.

Serving Suggestions:

You can serve these stuffed vegetables on their own as a vegetarian main dish, or pair them with grilled chicken or fish for a complete meal. They also make a great appetizer for a dinner party or potluck. Enjoy!