What you need:

Vegetables for stuffing: courgettes and big tomatoes
Olive oil
Garlic – chopped
Onions – chopped
Tomatoes, small sweet ones
Cooked rice for stuffing – white long grain or short grain (you will need about two cups of cooked rice)
Salt and pepper
Casserole

What you do:

Preheat oven to 180C
Scoop out the insides of the tomato – keep them
Core the courgettes, keep the flesh
Heat two glugs of olive oil, fry the onion and garlic until translucent
Add the tomato glop and the courgette guts with the other chopped tomatoes, stir together – check and adjust seasoning
Add the rice and mix well – take off the heat.
Stuff the tomatoes and courgettes with the red rice gloop
Put in a casserole uncovered and bake uncovered for about 40-ish minutes
Serve with a green salad

Aubergines also work very well when stuffed. and baked.

For extra heat/kick – add chilli at the “add tomato glop stage”