Stuffed Vegetables: A Simple, Delicious Meal

Stuffed vegetables are a great way to enjoy fresh produce in a flavorful, hearty dish. Whether you’re making this for a family dinner or as a side for a special occasion, the combination of juicy vegetables and savoury stuffing will leave everyone satisfied. First, wash all the vegetables under cold running water. For the tomatoes, cut off the tops and use a spoon to scoop out the insides, making them like little bowls.

For the bell peppers, slice them in half lengthwise and remove the seeds. As for the zucchini, trim off the tops and carefully hollow them out using a small spoon, but make sure you don’t break through the skin. In a large mixing bowl, combine the sausage meat with the cooked rice, finely chopped garlic, and parsley. Season with salt and pepper to taste. Mix everything until it’s well combined. Take your prepared vegetables and gently spoon the stuffing mixture into each one.

Don’t pack it too tightly; leaving a little space allows heat to circulate and ensures the stuffing cooks evenly. Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or lightly oil the surface to prevent sticking. Place the stuffed vegetables onto the tray. Drizzle a bit of olive oil over each vegetable for extra flavour and moisture. Put the tray in the oven and bake for about 1 hour.

The vegetables should be soft, and the filling should be cooked through. If the tops of the vegetables start to brown too quickly, you can cover them with foil for the remaining time. Once baked, remove the vegetables from the oven and let them cool slightly before serving.

Enjoy them as a main dish or a side, paired with a fresh salad or bread. The key is to not overfill the vegetables and to season the stuffing well. You’ll end up with a delicious, healthy dish that looks beautiful on the plate.