Petits Farcis

• 3 baby red peppers
• 3 tomatoes
• 3 small vegetable marrows
• 12 sausages
• 1 tablespoon water

1. Heat your oven to 170 degrees.
2. Wash all the vegetables, cut the hats off and keep them!
3. Empty the inside carefully with a teaspoon but not to the skin, you want to leave some "vegetable chair", as we say in French ( roughly translated as vegetable meat.
4. ).
5. Remove the skin from the sausages and fill the vegetable a little bit higher than the top.
6. Put all your farcis in a ceramic dish with a tablespoon of water on the bottom to avoid sticking (not too much, as the vegetable will release some water).
7. Cook for 45 minutes and add the hats for another 15 minutes.
8. Turn the oven off and open the door, letting them rest for 10 minutes.
9. Bon Appetit!

baby red peppers, tomatoes, vegetable marrows, sausages, water

Taken from www.food.com/recipe/petits-farcis-487592 (may not work)