Stuffed Peppers and Courgette
A quick, easy, healthy, and delicious meal with Capsicums, Courgettes, rice, parsley, and onions.
Course Main Course
Cuisine Middle Eastern
1 hour and 30 minutes
3 capsicums (bell peppers)
10 courgettes (you can add more if desired)
1 ½ cups vegetable broth
1 cup washed uncooked short-grain white rice (Egyptian rice recommended)
3 large tomatoes chopped
2 bunches of parsley
1 large onion chopped
1/2 tsp salt
2Tbsp tomato paste
spices (cumin, chili, turmeric)
2 Medium potatoes
Using a small spoon or sharp knife scoop out the courgette center flesh, or you can choose to save time and buy them without the insides at the supermarket.
Cut around the top of the pepper making a circle and remove the stem and seeds.
For the stuffing: In a large bowl combine the washed drained rice, chopped onions, tomatoes, parsley, spices(chili, cumin, turmeric, dill), and lemon juice. Drizzle in approximately ⅓ cup olive oil – or enough to coat everything. Mix well, then season to taste with salt and pepper. Toss together again.
Add the stuffing mixture inside the peppers and courgettes.
In a large pot layer, the circled sliced potatoes at the bottom and add the stuffed peppers and courgettes to the pan.
Cover with vegetable broth to cover the vegetables.
Add 2 tbsp of tomato paste.
Cover and bring to the boil, reduce heat to medium-low and simmer 45 minutes to 1 hour, periodically Tasting the vegetables in the sauce, until the peppers and courgettes are tender and the rice is cooked through.
Serve with fresh salad and enjoy!