Stuffed Vegetables (Légumes farcis)

Ingredients

• 4tomatoes
• 4small peppers
• 2zucchini
• 150 g (5 oz)short-grain rice
• 1onion
• 1 handfulparsley and mint, chopped
• 1 tspras el hanout
• 3 tbspolive oil
• 1 tspsalt

Method

1. Begin by preparing the vegetables. Slice the tops off the 4 tomatoes, 4 small peppers, and 2 zucchini. Using a small spoon, carefully scoop out the seeds and pulp from each vegetable, being cautious not to pierce the outer walls. Reserve the tomato pulp in a bowl for later use.
2. In a mixing bowl, combine 150 g (5 oz) of short-grain rice, 1 finely chopped onion, a handful of chopped parsley and mint, 1 teaspoon of ras el hanout, 3 tablespoons of olive oil, and 1 teaspoon of salt. Mix thoroughly until the rice is evenly coated with the oil and spices. This mixture will serve as the stuffing, providing flavor and moisture to the vegetables.
3. Loosely stuff each hollowed vegetable with the rice mixture, allowing room for the rice to expand as it cooks. Avoid packing the stuffing too tightly to ensure even cooking. Place the stuffed vegetables upright in a large pot, ensuring they fit snugly to prevent them from tipping over.
4. Pour the reserved tomato pulp into the pot around the stuffed vegetables. Add enough water to the pot to reach about halfway up the sides of the vegetables. This will create steam and help cook the rice inside.
5. Cover the pot with a lid and place it over medium heat. Allow the vegetables to simmer gently for 40–50 minutes. You'll know the dish is ready when the rice is tender and has absorbed the flavors, and the vegetables are soft but still hold their shape.