I often prepare stuffed vegetables when there are guests coming up for a dinner. Pepper halves, courgette shells and mushroom cups make such a nice dinner presentation. And look more laborious than they really are. It’s actually quite an easy dish to prepare. You can also use some other vegetables like aubergines or large onions.
Use some fresh herbs if you can to make this dish really aromatic and delicious.
2 large peppers
2 large flat mushrooms
100g mushrooms, sliced
1 red onion, sliced
2 garlic cloves, crushed
400g / 1 can chopped tomatoes
50g pine nuts
30ml /2 tbsp chopped fresh basil
50g grated red Leicester cheese
Salt and freshly ground black pepper
Fresh basil leaves to garnish
Preheat the oven to 180 C / gas mark 4.
Cut the courgette in half lengthways and scoop up the soft centre with a teaspoon, leaving an outside shell, 1cm thick. Cut the pulp into pieces.
Remove the stem from the mushrooms. Slice the stems.
Cut the peppers in half, lengthways and seed them.
Heat the oil in a saucepan, add the onion and garlic and cook gently for 2 minutes. Add diced courgette and sliced mushrooms and cook for additional 5 minutes stirring frequently.
Stir in the tomatoes and bring to boil. Simmer uncovered for 10-15 minutes, stirring occasionally.
Remove from heat and add the pine nuts, basil leaves, salt and pepper.
Blanch the peppers and courgettes in a pan of boiling water for about 2 minutes. Drain.
Place the pepper halves, courgette shells, and mushroom cups in a shallow ovenproof dish and fill with the vegetable mixture.
Cover the dish with foil and bake for 15-20 minutes. Uncover, sprinkle with grated cheese and bake for another 5-10 minutes until the cheese is melted.
Garnish with basil leaves and serve.