Arles cooking class,7/29/1998

• 6 Tomatoes
• 3 Zucchini
• 3 Bell Peppers
• 1/3 cup cooked rice (variable)
• 8 oz. ground veal, turkey, chicken, pork, beef (any combination)
• 2 cloves Garlic, pressed
• 2 large slices of Bread, soaked in water and squeezed out
• 1 bunch Parsley, chopped
• 2 sprigs Thyme (leaves only)
• 1/2 cup Olive Oil
• S&P

1. Cut the tops off the tomatoes and set aside. Remove the seeds and juice from the tomatoes place in a mixing bowl.
2. Cut the bell peppers in two lengthwise and discard the seeds. Cut 3 thin lengths of pepper, chop these finely and add to tomato juice.
3. Cut the zucchini in half lengthwise, scoop out the seeds leaving a deep indentation, finely chop the seeds and add to tomato juice.
4. Add the ground meat to the tomato juice along with bread, garlic, parsley, thyme, salt & pepper. Mix well together and then spoon into the vegetables.
5. Arrange the stuffed vegetables open side up on a large cooking platter with water in the bottom. Drizzle olive oil over all and bake at 375 for 1:15.
6. Serve over rice.

• Can also stuff eggplant and onions with this recipe.