Baked Stuffed Vegetables


Baked stuffed vegetables are an exciting and mouthwatering fusion of taste and texture. You can serve small, stuffed vegetables as a first course, and larger ones such as marrow and pumpkin as a more substantial main course. When baking stuffed vegetables in a roasting tin, you should put about 1cm (½in) water or olive oil in the bottom of the tin. For courgettes, cut in half lengthwise, scoop out the centres (which you can use in a salad or in the filling) and boil in salted water for 3–4 minutes before stuffing. Bake as for tomatoes (below). All stuffed vegetables are equally good hot or cold. Use the stuffing ideas in the box below or try well-seasoned curd cheese mixed with chopped nuts, herbs, spices, sautéed onion slices and so on.

  • To stuff tomatoes, slice the tops off very large ones. Carefully scoop out the inside flesh with a teaspoon, leaving the tomato shells as your containers. Fill with your chosen stuffing (see box), including the tomato pulp. Place in a roasting tin and bake at 200°C, 400°F, Gas Mark 6 for about 15 minutes.

  • To stuff peppers, cut the tops off the peppers and scoop out the core and seeds. Cook the scooped-out peppers and tops in boiling water for 5 minutes, then drain. Stuff the peppers, replace the tops, place in a roasting tin, loosely cover with foil and bake at 190°C, 375°F, Gas Mark 5 for 35–45 minutes.