Stuffed Summer Vegetables - cooking recipe

Ingredients

2 large potatoes, scrubbed
2 None onions, peeled
2 None yellow squash
2 None red bell peppers
2 cloves garlic, peeled and finely chopped
4 sprigs parsley, finely chopped
4 sprigs basil, finely chopped
1/3 lb sausage meat
2/3 lb ground beef
2/3 cup vegetable stock
2-3 tbsp olive oil

Preparation

Preheat oven to 400\u00b0F. Cook potatoes in boiling water for 20 mins. Add onions to the potatoes 10 mins before end of cooking.
Cut the tops off the squash and peppers and set the tops aside. Scoop out the squash, discard seeds and finely chop the flesh. Deseed peppers. Drain the potatoes and onions, cut off the tops and set aside. Scoop out the flesh and finely chop.
In a mixing bowl combine the herbs, sausage meat, ground beef and chopped vegetables, and season.
Stuff the vegetables with the filling and place in a greased baking dish. Cover vegetables with their lids, pour the stock into the dish and drizzle with oil. Bake for 40-50 mins. Serve.