Well this recipe proves that practise makes perfect! I made it the first time a while back and the flavours worked well together but it just needed a little tweaking. This is now my newly improved recipe which is a hearty meal which could be made a summer dish with a side salad or perfect for a cold evening with some garlic bread and a glass of red wine.
2 large courgettes, 4 medium courgettes or 1 marrow! I served 1 medium courgette each as a main course.
1 Stick of Celery
3 Salad Tomatoes
1 Red Pepper
2 Garlic Cloves
200g Quorn Mince
1 can Tomatoes
2 tablespoons Tomato Puree
3-4 Sun-dried Tomatoes
1/2 teaspoon Chilli Flakes
1 teaspoon Paprika
100g Brown rice
Vegetable Stock to cook the rice
Preheat the oven to 180c. Put the whole red pepper on a baking tray, spray with oil and pop it in the oven for 10-15 minutes untill nicely roasted then remove the stalk and pips and slice into thick chunks.
Put the rice onto boil in a saucepan, using vegetable stock as the boiling water.
Cut the courgettes in half and score about 1cm in from the edge to create a border and then using a spoon scoop out the courgette flesh inside the border. Roughly chop the courgette flesh and put to one side. Put the courgette shells on a baking tray and cover with foil then cook for 15 minutes untill softened but still quite firm then leave the foil on and put to one side.
Chop the onion, celery and crush the garlic and soften in a deep frying pan. Then add the chilli flakes and paprika. Once softened add the quorn mince, sliced roasted pepper, quartered salad tomatoes and half of the courgette flesh. Stir for a couple of minutes untill ‘ mixed together and starting to reduce down a little.
Add the canned tomatoes, sun-dried tomatoes, tomato puree and a little salt and pepper (You may need to add a little water if it is looking too thick).
Once the rice has cooked stir it into the sauce mixing it thoroughly then spoon the mixture into the courgette shells and cook for a further 10 minutes in the oven without the foil on top.
Don’t worry if you have left over mixture you can always serve it on the side as extra filling or you can pop it in the fridge to stuff other vegetables such as peppers and aubergines.
If you are going to freeze it then I’d suggest only mixing what you need in with the rice and then freezing just the mince mixture as freezing rice can be difficult if not treated properly.