I know I have added stuffed vegetable recipes before but this one is meat free.
You can use tomatoes, capsicum, zucchini and I even stuff zucchini and pumpkin flowers .




These are Stuffed vegetables with an abundance of fresh herbs, nuts and currants. The secret is, plenty of green herbs I love loading it up with fresh herbs!

Ingredients

4 capsicums -
8 tomatoes - hollowed, reserving the whole insides
5 potatoes - cut into wedges.

Filling
1 large onion.
3 cloves of garlic.
3/4 cup rice of your choice.
1 cup chopped mint.
1 cup chopped parsley.
1 cup chopped dill.
200g crushed tomatoes.
1/2 cup toasted pinenuts
1/4 cup dried currants.
1/2 vegetable stock cup
2 Tbsp garlic steak seasoning
5 Tbsp extra virgin olive oil.
Salt and pepper to taste

Breadcrumbs

Sauce
200g crushed tomato.
1 clove chopped garlic.
1/2 tsp dried oregano.
1/2 cup water.
1/4 cup extra virgin olive oil.
Salt and pepper.

Method
1. Arrange all hollowed vegetables and potatoes in baking dish. In a separate bowl add all the filling ingredients including the insides from the fresh tomatoes.

2. Preheat oven to 180 degrees C 160 C fan-forced .
3.Stuff the vegetables with the filling.
Sprinkle a tablespoon of breadcrumbs over the filling of each vegetable and close with the tomato and capsicum lids.

3. In a bowl, combine all the ingredients for the sauce and spoon it over the potatoes in the tray. Give everything in the tray a drizzle of olive oil and a sprinkling of salt.
Cover tightly with aluminium foil and bake for 1 hour and 15 minutes then uncover and bake for an additional 15-20 minutes or until the vegetables develops colour.