Vegetarian Stuffed Marrow with Veggie Chilli

Vegetarian Stuffed Marrow with Veggie Chilli

This vegetarian stuffed marrow with veggie chilli makes a great family meal. It's easy to make and the leftovers can easily be reheated too. It's simple to adapt to make it vegan too!

Course Main Course

Cuisine British, Fusion, Mexican

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings

Calories 231kcal

Author Corina Blum

Ingredients

1 marrow (overgrown zucchini)
2 tablespoon olive oil
1 red onion finely diced
2 green chilli peppers sliced
2 cloves garlic crushed
2 peppers, any colour sliced
100 g aubergine diced
400 g tin kidney beans drained and rinsed
400 g tinned chopped tomatoes
Pinch black pepper
80 g cheese such as cheddar optional

Metric - US Customary

Instructions

Cut the marrow in half and scrape out all the seeds from the middle. Place on a baking tray, season and drizzle with olive oil. Bake in the oven at 180C for an hour.
Put a little oil in a saucepan. Cook the onion, chillies and garlic gently until soft then add all the other vegetables including the kidney beans and tinned tomatoes. If it is a little dry, add a little water too and then leave to simmer for 15 minutes.
Spoon the chilli into the marrow and return to the oven for 20 minutes.
Serve with a little grated cheese on top. Any leftover marrow can be frozen.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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