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    You are in: Home / Recipes / Piperade-Stuffed Courgettes Recipe
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    Piperade-Stuffed Courgettes

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    hectorthebat's Note:

    Piperade-stuffed courgettes

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    1. 1
      Trim and wash the courgettes, and cook whole in gently boiling salted water for 6-7 minutes, until just soft (test by pricking with a fork). Drain the courgettes, and leave in the saucepan with the lid on while you prepare the piperade.
    2. 2
      Make the piperade: Peel and slice the onion. Wash, core and chop the pepper. Wash and chop the tomatoes. Heat the oil in a saucepan and cook the onion and pepper over a medium heat, stirring well, for about 4-5 minutes, until soft. Add the chopped tomatoes, garlic, salt, and pepper, and stir. Continue to cook gently over a low heat, stirring occasionally, for about 15 minutes, to make a thick saucy mixture.
    3. 3
      Break the eggs into a small basin and lightly beat them with a fork, ready to cook.
    4. 4
      Remove the courgettes from the pan, split them in half lengthways, and hollow out the seedy centre part, leaving a thick courgette shell. Put them on a serving dish and keep them warm while cooking the egg.
    5. 5
      Pour the beaten egg into the vegetable mixture, stirring hard with a wooden spoon over a low heat until the eggs are just setting (do not overcook or the eggs will go hard instead of soft and creamy). Spoon the filling into the prepared courgette halves. Eat hot or cold as preferred.

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    Nutritional Facts for Piperade-Stuffed Courgettes

    Serving Size: 1 (552 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 356.2
    Calories from Fat 217
    Total Fat 24.1 g
    Saturated Fat 5.1 g
    Cholesterol 372.0 mg
    Sodium 169.9 mg
    Total Carbohydrate 20.2 g
    Dietary Fiber 5.5 g
    Sugars 12.3 g
    Protein 17.3 g

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