Method
- Cut lids from vegetables; scoop out tomato flesh and chop it.
- Sauté onion, stir in rice, chopped tomato, herbs, salt and pepper.
- Fill vegetables loosely, replace lids and place in a baking dish.
- Pour stock and olive oil around them; bake covered at 190°C for 50 minutes, then uncovered 15–20 minutes.
Home-cooking version. Times are estimates and vary with equipment and ingredient size. Follow safe food handling and cooking temperatures.