Calories 220 Fat 3.4g Saturates 0.5g Carbohydrates 39g Sugars 2.1g Protein 7.1g Salt 0.11g
Place the courgettes, cut side down, in a roasting dish and bake in the oven for 20 minutes or until starting to soften but still holding their shape.
Sauté the onion and garlic in a little water to soften.
In a large bowl, mix together the rice, peppers, artichokes, pine nuts, garlic, onion, lemon and parsley.
Turn the courgettes over and fill the insides with the rice mixture.
Mix together the nutritional yeast and breadcrumbs with some black pepper and sprinkle this over the surface of the stuffed courgettes.
Return to the oven and bake for 20 minutes, until the rice is piping hot and the topping is golden and crunchy.
Perfect served either hot or cold, with a tomato and onion salad.
Sweet and Sour Tofu Balls with Vegetable Fried Rice...