Ingredients

• Mixture of summer veg: tomatoes, capsicums, zucchini, hollowed out. aim to have about 10-12 ‘shells’ to serve 4 people
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3 tomatoes, chopped
• 10 Tbsps short grain rice
• 100 g beef or lamb mince (optional)
• Mint
• Parsley
• 5 Tbsp extra virgin olive oil

Method

1. Take the veg that you have taken out of the vegetable shells and chop finely
2. Mix with the rice in a bowl
3. Fry the onion and garlic in olive oil.
4. If using meat, add this to the onions and garlic and continue to fry until the meat is brown
5. Tip the onion, garlic and optional meat into the bowl of vegetables and rice. Add salt, chopped mint and parsley and the chopped tomatoes. Lastly stir in the olive oil
6. Place the vegetable shells in an oven proof dish. Sprinkle with salt and olive oil. Fill with the mixture, place the caps on and drizzle with more olive oil
7. Pour 3/4 cup water gently around the bottom of the dish (not on top of the veg which will wash off the olive oil but directly into the bottom)
8. Bake uncovered at 180 C for an hour and a half. During the cooking baste with the liquid in the bottom, and I’m not sure if you are meant to do this, but halfway through I turned the mixture around inside each vegetable because the top rice was drying up and not cooking.