Stuffed Tomatoes with Peas, Zucchini and Rice

Preheat the oven to 180°C (approximately 350°F).

Rinse the tomatoes, cut the top off and reserve. Remove the seeds with a spoon.

Rinse the peas and blanch for about 3 minutes in boiling salted water. Drain and rinse.

Rinse and cut the zucchini into small cubes. Peel the garlic and the shallots. Chop finely and sweat in a hot pan with 1 tablespoon of olive oil. Add the zucchini and peas and cook briefly. Season with salt and pepper. Remove from heat.

Mix the rice with the vegetables. Season with salt, pepper, and oregano. Fill the tomatoes with the rice mixture. Place the tomato lid back on the tomatoes. Set in a pan greased with olive oil. Cover loosely and cook the tomatoes in the preheated oven for about 25 minutes.