Vegan Bean and Vegetable Stuffed Courgettes Recipe

These healthy bean and vegetable stuffed courgettes make for a simple low-carb vegan meal.

Making use of a handful of basic ingredients, it’s also cheap and simple to cook.

The numbers below will make for the three servings.

How to make low carb healthy vegan bean and vegetable stuffed courgettes:

1. Pre-heat the oven to 200 degrees/180 degrees (fan)
2. In a saucepan and large frying pan, add the oil over a medium heat.
3. Add in the onions, garlic and chilli (if using) and fry for 5 minutes.
4. Add in the peppers and continue to fry for a further 5 minutes. You could also add/substitute for mushrooms.
5. Pour in the passata. If using chopped/whole tinned tomatoes instead of passata, break them up with the back of a spoon or fork.
6. Season to taste with salt and pepper, plus a little dried oregano or other herbs/spices you prefer.
7. Simmer for 15 minutes.
8. In the meantime, cut the ends off the courgettes and half length-ways. Spoon out the seeds.
9. Place the courgettes skin-side down in a baking dish and fill with the bean & vegetable mixture.
10. Optionally top with breadcrumbs and/or grated cheese.
11. Bake for 20 minutes.
12. Serve and enjoy.