Trying to find an alternative to stuffed mushrooms I saw a couple of recipes which had courgettes stuffed with rice or beans, I thought a nice twist would be to stuff them with peppers and peas and top with cheese (optional).
Serves 2
INGREDIENTS
x 2 courgettes sliced down the middle – middles scooped out and chopped
3 spring Onions
1 small red onion
1 Red Bell Pepper
Cup of petit-pois peas
Rock Salt & Crushed Peppercorns
1tsp of Cumin & Paprika
1 Chilli Chopped finely
METHOD
Slice your courgettes (zucchini) in half down the middle.
Using a sharp knife score the middle in a criss-cross like fashion – this makes it easy to scoop out the courgette centres.
Pop the skins on a Pyrex baking tray and drizzle with a little olive oil and season.
Mix all the rest of your ingredients into a bowl – including the zucchini filling.
Spoon the mixture in to the courgette skins.
Top with some grated cheese if desired. Drizzle with olive oil and season.
Bake in the oven for around 20 mins.
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