Provencal Stuffed Vegetables

• 1 chicken breast cut into cubes
• 1 13/16 cups cooked ham
• 1 bunch parsley
• 1 onion
• 2 garlic cloves peeled
• 3 peppers
• 8 1/16 cups zucchinis
• 8 1/16 cups zucchinis
• 2 eggs
• rice Some raw, for the tomatoes only
• 3 sprigs fresh thyme

1. In the mixer bowl or chopper, finely chop the chicken with the ham, parsley, garlic, and onion (do in batches if necessary). Pour the mixture into a bowl, add the eggs, and thyme leaves. Add salt and pepper. Keep the stuffing in a cool place while you prepare vegetables.
2. Preheat oven to 425 degrees Fahrenheit.
3. Place in large quantity of boiling water for 5 minutes. Refresh in cold water and cut in half lengthwise. With a spoon, dig out the zucchini halves to remove the seeds and make a "trench". Do not dig too much. Divide the stuffing between the zucchini and place in a baking dish.
4. With a knife, cut a "hat" off the top of the tomatoes. Remove the seeds and dig gently. Arrange the dug tomatoes head down on a plate to drain. Before filling, add a teaspoon of raw rice on the bottom, then stuff them. The rice will cook absorbing the excess moisture. Replace each hat on its tomato. Arrange the tomatoes in a baking dish. Using a knife, cut a "hat" off top of the peppers. Remove the seeds and the white membranes from each pepper. Stuff them and put the hat back on each pepper. Arrange the peppers in a baking dish.
5. Bake for 35 to 40 minutes. Serve with white rice or a green salad.

chicken, ham, parsley, onion, garlic, peppers, zucchinis, zucchinis, eggs, rice, thyme

Taken from www.yummly.com/recipe/Provencal-Stuffed-Vegetables-898610 (may not work)