Vegetable Stuffed Vegetables

Preparation:

Preparation: Remove the cap and the seeds from the tomatoes, then salt them internally and place them upside down on a wire rack for 30 minutes so that they lose the vegetation water. In the meantime, boil the onions, courgettes and peppers (the latter cut in half and deseeded) in boiling salted water until al dente. Prepare the filling. Brown the chopped onion in the hot oil, then add the peas and courgette, the diced pepper and carrot and cook for a few moments. Then add the rice, let it toast for a minute, then bring it to the boil, gradually adding the boiling broth. Complete with 40 g of butter, pepper to taste and the cheese and leave to cool. Then divide the zucchini into 2 parts, then cut them in half horizontally and remove the pulp with the seeds. Also cut the onions in half and hollow them out to form bowls. Fill the vegetables with the stuffing, placing them gradually in a baking dish greased with the remaining butter and cook them in a hot oven at 200 degrees for about 15 minutes.