Taste as You Cook

10 assorted small vegetables like roma tomatoes, mini peppers or squash “cups” cored and reserved

2 Tbsp olive oil

¼ c diced onion

1 tbsp chopped garlic

½ pound ground chicken

½ c reserved cored vegetable chopped

½ c bread crumb

¼ c milk

1 egg

2 Tbsp parmesan cheese

1 Tbsp chopped blanched basil

Heat olive oil up in a saute pan and sweet onions until they are lightly cooked and add garlic. Allow the aromas to release and add the ground chicken until cooked through then add the reserved chopped vegetables and cook, they will release juices, cook until it dries. Take off the heat and place in a bowl and allow to cool. Once cooled add the rest of the ingredients and mix well, season with salt and pepper to taste. Fill the vegetables with the stuffing and place in a pan drizzle with more olive oil, little breadcrumb and parmesan cheese and bake in a preheated 400 degree oven  and bake until vegetables are tender, approximately 35-45 minutes.