Provencal Stuffed Summer Vegetables Recipe

Name: Provencal Stuffed Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100g bread, crustless; 125ml milk; 4 medium courgettes; 2 sweet red peppers; 4 firm tomatoes; Olive oil, for coating; 500g minced beef; 2 tbsp tomato puree; 3 tbsp parmesan, grated; 2 garlic cloves, crushed; 1 tbsp lemon zest, finely grated; 1 tbsp lemon juice; 2 tbsp parsley, finely chopped; Sea salt and pepper; 75g baby-spinach leaves

Servings: persons

100g bread, crustless
125ml milk
4 medium courgettes
2 sweet red peppers
4 firm tomatoes
Olive oil, for coating
500g minced beef
2 tbsp tomato puree
3 tbsp parmesan, grated
2 garlic cloves, crushed
1 tbsp lemon zest, finely grated
1 tbsp lemon juice
2 tbsp parsley, finely chopped
Sea salt and pepper
75g baby-spinach leaves

1
Heat the oven to 180C/350F/Gas Mark 4. Soak the bread in the milk for 10 minutes, then squeeze dry.
2
Cut the top quarter from the courgettes lengthways and scoop out the flesh. Cut the peppers in half and remove the seeds and membranes. Cut the tops off the tomatoes to make a lid and remove the flesh.
3
Trim the bases so the vegetables sit upright, brush with olive oil and arrange on an oiled oven tray.
4
In a bowl, mix the milk-soaked bread with the beef, tomato puree, 2 tbsp of the parmesan, the garlic, lemon zest and juice, parsley, salt and pepper, mixing it well with your hands.
5
Stuff each vegetable with the mixture, heaping it slightly.
6
Bake the courgettes and peppers for 30 minutes, and the tomatoes (with lids on) for 15 minutes. Scatter with the remaining parmesan and serve with a baby-spinach salad.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 100g bread, crustless, 125ml milk, 4 medium courgettes, 2 sweet red peppers, and more.

Yes, Provencal Stuffed Summer Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Provencal Stuffed Summer Vegetables

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