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
60g feta (optional)
cherry tomatoes (optional)
1. Preheat the oven to 180° (fan). Finely dice the garlic, red onion and pepper. Halve and hollow the courgette(s), then bake them in the oven for 20 minutes.
2. Heat a thin layer of olive oil over a low heat. Add the garlic and red onion and cook until they are soft, then do the same for the pepper.
3. Add the teff and stock to the pot. Cover and cook for 15 minutes or until all the liquid has evaporated.
4. Take the courgette halves out from the oven, and fill with the teff mixture. Cook for 10 minutes. Remove from the oven and leave to stand for 5 minutes. If using feta, crumble this onto the courgettes. Serve alongside the cherry tomatoes.