• 4 small round courgettes
  • 4 small red peppers
  • 4 small round tomatoes (same size as the courgettes)
  • Sausage meat (you can buy this at your local butcher’s)
  • 1 egg yolk
  • 2 small white onions
  • 180g white rice
  • A small handful of fresh or frozen peas
  • Basil
  • Parsley
  • Salt and pepper

 

  • Pre-heat the oven to 180°C (Mark 6).
  • Wash and finely chop the parsley and basil. Wash, peel and finely dice the onions. Separate one egg yolk.
  • In a large bowl, mix all these ingredients with the sausage meat. Add salt and pepper to taste.
  • Separately, cook the rice and boil the peas for 10 minutes.
  • Rinse the vegetables and dry carefully. Cut off the tops of the vegetables to create lids. Set aside.
  • Hollow out the vegetables with a small spoon, taking care not to damage the skin. Using a teaspoon, fill loosely with the stuffing without packing down. Top with the lids.
  • In a gratin dish, spread the rice and add two glasses or water to prevent it drying out. Place the stuffed vegetables on top of the rice.
  • Roast in the oven for 30 minutes. Before serving, sprinkle with cooked peas and a few basil leaves.