Ingredients
100g bread, crustless
125ml milk
4 medium courgettes
2 sweet red peppers
4 firm tomatoes
Olive oil, for coating
500g minced beef
2 tbsp tomato purée
3 tbsp parmesan, grated
2 garlic cloves, crushed
1 tbsp lemon zest, finely grated
1 tbsp lemon juice
2 tbsp parsley, finely chopped
Sea salt and pepper
75g baby-spinach leaves
Preparation
Heat the oven to 180C/350F/Gas Mark 4. Soak the bread in the milk for 10 minutes, then squeeze dry.
Cut the top quarter from the courgettes lengthways and scoop out the flesh. Cut the peppers in half and remove the seeds and membranes. Cut the tops off the tomatoes to make a lid and remove the flesh.
Trim the bases so the vegetables sit upright, brush with olive oil and arrange on an oiled oven tray.
In a bowl, mix the milk-soaked bread with the beef, tomato purée, 2 tbsp of the parmesan, the garlic, lemon zest and juice, parsley, salt and pepper, mixing it well with your hands.
Stuff each vegetable with the mixture, heaping it slightly.
Bake the courgettes and peppers for 30 minutes, and the tomatoes (with lids on) for 15 minutes. Scatter with the remaining parmesan and serve with a baby-spinach salad.
