It could be the cute name, the holiday-reminiscent scent of garlic and Provençal herbs, or the cozy, satisfying feeling you get from carefully hollowing out vegetables and then stuffing them with all kinds of goodies, but I think the little stuffed a rather romantic dish.

Stuffed vegetables immediately sound a lot less poetic, but that’s exactly what we’re talking about here: summer fruit vegetables like courgettes, peppers and tomatoes that are stuffed with a creamy, savory, fragrant mixture of sausage meat, bread crumbs or rice, eggs and often some cheese as well. Sometimes it is also onions that are stuffed, sometimes eggplants are included. And anyone who knows how to get hold of those beautiful, small spherical zucchini or small, yellow or light green patissons should definitely get them.

In France, every supermarket sells sausage meat, or sausage meat. In the Netherlands, you can simply squeeze the meat out of a bunch of fresh sausages. I also like to add a handful of pine nuts. Despite the long cooking time, they provide a nice bite. The Parmesan cheese may sound less so from the South of France, but it gives a lot of umami and thus deepens the flavor of the filling.

This is also the perfect opportunity to get that decorative jute bag with Provence herbs that you took from your vacation years ago to finally open it. Small stuffed ask for that sun-baked, slightly soapy mix of thyme, marjoram, savory, rosemary, oregano and sage. (Never herbs buy with lavender; then it really becomes soapy, as in bath foam-like soap.)

Et voilà, you will see how beautifully those different vegetables do in a slightly handsome oven dish. Because I didn’t even mention that in the first paragraph of this piece, except being romantic the little stuffed also very Instagrammable.

Small stuffed

For 4 persons

4 courgettes;
4 large beefsteak tomatoes;
1 red pepper;
1 yellow pepper;
2 tbsp olive oil;
1 large onion, chopped;
500 g sausage meat;
4 cloves of garlic, finely chopped;
2 tsp dried Provencal herbs;
150 g of round grain rice (such as risotto rice);
100 g Parmesan cheese, grated;
50 g pine nuts;
a generous handful of parsley, finely chopped;
2 eggs
.

cuts the bottom of the zucchini. Then cut 2 pieces of 7-8 centimeters from the thickest part. You will then be left with a narrower piece – the upper part where the stem attachment is also located. These pieces are not used in this recipe, but can be saved for soup or pasta sauce. Hollow out the thicker pieces of zucchini with a teaspoon, but make sure that there is a bottom left. Finely chop the flesh.

cuts a cone-shaped cap from the center of the tomatoes. Hollow out the tomatoes further using a teaspoon. Chop 100 grams of the flesh finely and keep. Save the rest of the pulp for soup or sauce. Halve the peppers. If necessary, leave the stem (that’s purely for the sake of beauty) and remove the seeds.

Heat preheat the oven to 180 degrees. Heat the olive oil in a heavy pan and fry the onion until translucent. Squeeze the meat from the sausages, add and fry it loose. Add the garlic and Provencal herbs and fry for a while, until fragrant. Add the finely chopped zucchini flesh and fry for a few minutes. Add the chopped tomatoes and cook for a few more minutes.

Haal Remove the pan from the heat and fold the rice, parmesan, pine nuts, parsley and eggs into the sausage-vegetable mixture. Season to taste with salt and freshly ground pepper. Place the hollowed out tomatoes, peppers and pieces of zucchini (upright) in a baking dish. Make sure they are properly clamped so that they cannot fall over. Fill the vegetables neatly with the mixture. Place the dish in the oven and bake the vegetables for about 1.5 hours.