Stuffed Courgette & Peppers

A quick, easy, healthy, and delicious meal with Capsicums, Courgettes, rice, parsley, and onions.
​
Course Main Course
Cuisine Middle Eastern
​
Prep Time
30 minutes
​
Cook Time
60 minutes
​
Total Time
1 hour and 30 minutes
​
Yields
6 servings
​
​
Ingredients
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
olive oil
1/2 tsp salt
2Tbsp tomato paste
spices (cumin, chili, turmeric)
lemon
2 Medium potatoes
​
​
​
​
Instructions
​
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 â…“ 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!
​
​
​