Ingredients
- 1-2 large courgettes that have escaped surveillance or 2/3 peppers
- 250gm minced beef
- 180gm lentils cook 13 min in pressure cooker
- 3-4 small tomatoes skin removed and chopped
- 1 large onion
- Beef stock cube
- 1 tsp turmeric
- ½ tsp chili chopped (depends on strength of chili’s)
- Grated gruyere
- Salt + pepper
Filling:
Cook onions covered in microwave 3 mins with a little oil. Fry onions + turmeric +chili and mince in frying pan. Add tomatoes cook until soft, and then add lentils + stock cube + S&P to taste
Cut courgette/pepper in half and scoop out all seeds put on the barbeque (high temp 3 mins each side) or in oven. Important: the courgette must be still firm do not overcook. Peppers should be softer
Fill centre of courgette/pepper with filling and sprinkle with grated cheese. Cook for 15 min in oven 180 C in greased dish
Note: filling can be used to make puff pastry pie or thinned down a little could be used as pasta sauce