- 6 peppers
- 2 large courgettes
- 500g steak mince
- 175g dried soya mince
- 250g cheddar cheese
- 100g parmesan
- 4 eggs
- 40g breadcrumbs
- 1 tin chopped tomatoes
- 3 or 4 squirts of tomato puré
- 2 onions
- 2 cloves garlic
- Sprinkling of thyme
- 1 bay leaf
Finely chop the onions and garlic, fry till softened in olive oil, add herbs, then steak mince. Stir in the tomato puré and leave to cook on a low heat while you boil water to add to the dried soya mince, to prepare as per pack instructions. Once it’s ready to use turn up the heat and add it to the minced steak. Cook through for about 10 minutes stirring all the while. Add the chopped tomatoes, cook for a further 5 minutes and remove from fire.
Prepare the peppers and courgettes ready for stuffing,* grate the cheeses and beat the four eggs. Stir the eggs into the mince mixture, add breadcrumbs and grated cheddar and remove the bay leaf. Stuff the prepared veggies with the mixture. Sprinkle the grated parmesan on top.
Cover and cook in a preheated oven at 230 degrees C for about 30 minutes. Then remove covering and cook for a further 10 minutes or so, until the topping is properly browned.
Goes well served with potatoes and runner beans.
*I normally stuff chopped sections of the courgette, as I did with the first. Thought I’d try something different with the second this time: I cut it in two, scooped out the inside, stuffed it and cooked it for 30 minutes loosely covered in foil. I then opened up the foil to brown the sprinkled parmesan for the last 10 minutes of cooking.
Here are some of the ingredients before they got picked…
(Runner beans still in the process of being pollinated!)