Stuffed Roasted Courgette & Peppers Recipe
pine nuts, cinnamon, currants, rice, cilantro
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffed Vegetables
Method
Preparation
- 1
Prepare the Rice
In a saucepan, cook the rice according to package instructions. Set aside.
- 2
Prepare the Vegetables
Preheat the oven to 375°F (190°C). Cut the courgettes in half lengthwise and scoop out the seeds to create a hollow. Cut the tops off the bell peppers and remove the seeds.
- 3
Make the Filling
In a large mixing bowl, combine the cooked rice, pine nuts, currants, cinnamon, chopped cilantro, salt, and black pepper. Mix well.
- 4
Stuff the Vegetables
Fill the courgette halves and bell peppers with the rice mixture, pressing down gently to pack it in.
- 5
Roast the Stuffed Vegetables
Place the stuffed courgettes and peppers in a baking dish. Drizzle with olive oil and cover with aluminum foil. Bake for 25 minutes, then remove the foil and bake for an additional 15 minutes or until the vegetables are tender.
- 6
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your stuffed roasted courgettes and peppers!