Stuffed Courgette
Stuffed courgette is a simple vegetarian main that makes use of the whole vegetable. The scooped-out flesh goes back into the filling with onion, green pepper, tomato and brown rice, so nothing is wasted. A little mustard gives the mixture a sharp edge, and a layer of grated cheddar browns into a savory crust in the oven. Serve it alongside a crisp green salad.
Instructions
Cut each courgette in half lengthways. Scoop or cut out the flesh from the middle of each half, leaving a shell, and set the scooped flesh aside.
Chop the onion and garlic. Soften them in a pan with some olive oil for a few minutes.
Chop the green pepper, tomatoes and herbs, then add them to the pan along with the reserved courgette flesh.
Stir in the cooked brown rice, the mustard and seasoning to your taste. Cook for 5 minutes, then pour off any excess liquid so the filling is moist but not wet.
Spoon the filling into the four courgette halves, piling it up gently. Grate cheddar over the top.
Bake in a medium-hot oven for 20 minutes. Serve with a green salad.
Real ingredients, clean nutrition.
Plant-based protein, superfoods, and pantry staples made from whole ingredients. Recipes on their blog too.
Browse Sprout Living →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
