Stuffed veg!

This time I am not specifying what kind of veg, you can use any fresh one as long as it stuffable) Examples: courgette (zucchini), pepper, tomato, marrow, pumpkin, squash etc. Today I used courgette and pepper. Just to give you an idea 1 big courgette (20 cm long) or 2 peppers would be enough for 1 portion.



To stuff 1 big courgette and 1 pepper you will need:

• 1/2 (tea)cup of rice (approx 65 g)
• 3-4 sprigs of coriander or cilantro
• 1 sprig of lovage (not necessarily)
• 5 cm of leek
• 1 matches box sized piece of sellery
• 1 cup or packet of double cream (i used soya cream it's not so fattening:)
• 2 tea spoons of vegetable stock or granules
• 100-150 g of gouda cheese
• 2 table spoons of veg oil (i used 2 tea spoons of coconut butter)
  
• salt, red and black pepper, nutmeg
  
• well...and of course 1 courgette and 1 pepper!

How to cook:

1. Boil the rice in salty water
2. Wash and clean the courgette and pepper
3. Dig out the inside of the courgette with a tea spoon and keep it aside (we will need the inside for the stuffing)
4. Cut off the top of the pepper and get rid of the inside. Don't throw away the top.
5. Chop up the herbs and the leek
6. Grate the sellery piece
7. Fry the inside of the courgette with herbs, leek and grated sellery in oil or coconut butter. Add a bit of salt, red and black pepper and grated nutmeg.
8. Turn on the oven to 200°C.
   
9. Warm up the double cream (or soya cream) and when it gets hot add veg stock or veg granules to it. Stir well. Turn off the cooker.
   
10. Grate the cheese and separate a bit for the top.
    
11. Make a mix of rice, fried veg and herbs, cheese and cream sauce and fill the fresh vegetables with it.
12. Put a little bit of grated cheese on top an cover the pepper with its top.
13. Put in the oven for 30 mins and enjoy your vegelicious meal!

Hints: Try it hot and cold. Even cold its indescribably good!
Easy to cook in a casserole dish