Stuffed summer courgettes & peppers

Wendy Barrie: Food writer

Ingredients: serves 2 - 4


Method:

  1. Pre-heat oven to 220°C / 425°F / Gas Mark 7.
  2. In a pan sauté onion and mushrooms with oil until softened.
  3. Reduce heat and stir in crumbs, tomatoes and seasoning.
  4. Slice courgette lengthways and carefully scoop out some of the flesh with a teaspoon.
  5. Slice pepper in half lengthways and remove seeds.
  6. Chop up the scoops of courgette and add to pan.
  7. Lay vegetable "boats" in a shallow ovenware dish and spoon on filling.
  8. Add a few tablespoons of water to the base of the dish to create some steam and cover with tin foil.
  9. Bake for 30 to 40 minutes until vegetables are tender.

To serve:

Serves 2 as a vegetarian main dish or 4 as a vegetable accompaniment.

Recipe tips:

Make up some couscous or boiled rice (75g per person) to create a more filling dish for hungry teenagers.