Stuffed yellow courgettes & red peppers

Stuffed yellow courgettes & red peppers

By
From
V is for Vegan
Serves
4–6

Ingredients

Quantity Ingredient
1 whole garlic bulb
olive oil, for roasting and frying
100g unroasted kasha buckwheat
200ml vegetable stock
5 small round yellow courgettes
3 small romano peppers
200g cauliflower florets
200g broccoli florets
4 cherry tomatoes, quartered
2 sprigs thyme, leaves only
sea salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Toss the garlic bulb in olive oil and roast on a baking tray for about 15 minutes or until softened. Then remove from the oven, let cool and squeeze out the softened middles of the cloves. Set aside. (You can do more of these and keep them in a little bowl in the fridge, useful for many recipes.)
  2. Put the kasha and stock in a pan, cover and bring to the boil. Turn down to a simmer and cook until all the water is absorbed, as when cooking rice.
  3. When I cook, I often start with colour. In my mind’s eye, I saw a yellow and red dish with a little bit of green, and I had some round sunflower-yellow courgettes and postbox-red Romano peppers in the fridge. Slice off the top of the courgettes, retaining the ‘hat’, then hollow out the centres, making sure you don’t gouge any holes in the side. Cut the stalk ends off the peppers, deseed and cut each into 3 rings. Pack the courgettes and peppers into an oiled, medium-sized baking dish, alternating the colours.
  4. Then, do this new thing that’s all the rage: make couscous from vegetables. You just put the raw cauliflower and broccoli florets into a food processor and process until they look like couscous. (You can also use this technique to make a raw salad.)
  5. Mix the kasha and vegetable couscous with the cherry tomatoes. Heat some olive oil in a frying pan, add this mixture along with the roast garlic cloves and thyme leaves and fry for about 5 minutes, then add salt and pepper to taste.
  6. Spoon the mixture into the courgettes and peppers, making sure you can see a little bit of red cherry tomato in the yellow courgette stuffing. If there is any tasty oil left from the garlic clove roasting and the couscous frying, drizzle that over the courgettes and peppers. Replace the ‘hats’ on all of them.
  7. Cover the dish with foil and bake in the oven (still at 200°C) for 15–20 minutes, removing the foil for the last 5 minutes.
Tags:
Vegan
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