{"id":263,"date":"2015-08-18T19:53:43","date_gmt":"2015-08-18T17:53:43","guid":{"rendered":"https:\/\/www.unpetitoiseaudanslacuisine.com\/?p=6"},"modified":"2017-10-08T14:16:56","modified_gmt":"2017-10-08T12:16:56","slug":"legumes-farcis-stuffed-vegetables-2","status":"publish","type":"post","link":"https:\/\/www.unpetitoiseaudanslacuisine.com\/en\/legumes-farcis-stuffed-vegetables-2\/","title":{"rendered":"Stuffed vegetables"},"content":{"rendered":"

Stuffed vegetables<\/h1>\n

l Switch language for recipe in French l<\/span><\/p>\n

\"Belles<\/a><\/p>\n

Summer is back and it’s the best time of the year to eat stuffed vegetables. Tomatoes are beautifully red and juicy; they will bring a succulent taste to the juice of the vegetables. You can add to your tomatoes, vegetables of your choice such as eggplant, zucchini, peppers or potatoes. I recommend to select your vegetables from a local producer, an organic grocery store or even better from your garden if you have the chance to have one. Your stuffed vegetables will be much better and more tasty!<\/p>\n

For my recipe today, I chose big tomatoes, beef heart tomatoes and round zucchinis from an organic producer.<\/p>\n

Stuffed vegetables<\/strong><\/p>\n

4 serves<\/p>\n

Preparation time: 15 min, Cooking time: 40 min,\u00a0Thermostat: 200\u00b0C<\/p>\n

[ingredients title=”Ingredients”]<\/p>\n