Difference between revisions of "Stuffed Courgette"
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{{cookwork|One would think this is a recipe for some kind of animal marrow. Also, this recipe lacks several amounts, heat levels, and clear directions.}} | {{cookwork|One would think this is a recipe for some kind of animal marrow. Also, this recipe lacks several amounts, heat levels, and clear directions.}} | ||
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Bob's Stuffed Courgettes | Bob's Stuffed Courgettes | ||
Latest revision as of 16:30, 11 April 2012
| This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements. The following reason was given: One would think this is a recipe for some kind of animal marrow. Also, this recipe lacks several amounts, heat levels, and clear directions. |
Bob's Stuffed Courgettes
Ingredients
- 2 large courgettes
- 2 large tomatoes
- Large onion
- Garlic
- Large Green Pepper
- Herbs
- Mustard
- Seasoning
- Olive oil
- 4 oz cooked brown rice
- Cheddar cheese
Preparation
- Slice courgettes in half lengthways and scoop out middles, put to one side.
- Chop onion and garlic and saute for a few minutes in olive oil.
- Chop peppers, tomatoes and herbs and together with courgette middles add to pan.
- Add rice and mustard and seasoning to taste.
- Cook for 5 minutes and strain off any watery courgette liquid.
- Stuff the four courgette halves and sprinkle grated cheese on top.
- Cook in medium hot oven for 20 minutes.
- Serve with green salad.
