Ingredients
For the stuffed vegetables
150g/5½oz minced beef
2 garlic cloves, chopped
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
½ yellow pepper, seeds removed
½ courgette, seeds removed with a spoon
½ tomato, seeds and flesh scooped out
3 tbsp olive oil
For the coulis
6 fresh basil leaves, torn
2 tbsp fresh parsley leaves
3 tbsp olive oil
½ tomato, seeds removed, chopped
Method
1. Preheat the oven to 180C/350F/Gas 4. Bring a pan of water to the boil.
2. Mix the mince, garlic, parsley and seasoning in a bowl to combine.
3. Cook the pepper and courgette in the boiling water for two minutes, then drain and place onto a baking sheet with the tomato half. Spoon the mince mixture into the vegetable halves and drizzle with the olive oil. Bake in the oven for 10-15 minutes, or until the mince is cooked through.
4. Blend the basil, parsley, and two tablespoons of the oil in a food processor until smooth. Fry the chopped tomato in the remaining oil, then add this to the basil and parsley mixture and blend again.
5. To serve, put the stuffed vegetables onto a plate and drizzle the basil tomato coulis over them.
