Cooking Time
35 min
Serves
2-4 persons
This recipe works equally well with butternut squash, small pumpkins or marrows – simple adjust the initial baking time to ensure the vegetable of choice is cooked through. We also love it with mushrooms instead of peppers. The possibilities are endless!
1 large courgette, or 2 normal sized
2 large garlic gloves
2 red onions
1 yellow pepper
1 orange pepper
250g brown or white teff grain
600ml vegetable stock
olive oil
60g feta (optional)
cherry tomatoes (optional)
01
Preheat the oven to 180 °C (fan). Finely dice the garlic, red onion and pepper. Halve and hollow the courgette(s), then bake them in the oven for 20 minutes.
02
Heat a thin layer of olive oil over low heat. Add the garlic and red onion and cook until they are soft, add pepper and cook for further 5 minutes.
03
Add the teff grain and stock to the pot. Cover and cook for 15 minutes or until all the liquid has evaporated.
04
Take the courgette halves out from the oven, and fill with the teff mixture. Return to the oven and cook for 10 more minutes. Remove from the oven and leave to stand for 5 minutes. If using feta, crumble this onto the courgettes. Serve alongside cherry tomatoes if using.
