Stuffed Peppers & Aubergines with Courgette, Garlic, Lemon & Parmesan

Mon, 31 August 2026

Serves 4
Ingredients
2 large aubergines
2 red or yellow peppers
2 courgettes
100 g fresh breadcrumbs
50–60 g Parmesan, finely grated
1 large bunch flat-leaf parsley, finely chopped
3–4 cloves garlic, finely chopped
1 lemon — zest and juice
60 ml olive oil
Salt
Freshly ground black pepper

Method
Prepare the vegetables
Cut the aubergines in half lengthways and score the flesh deeply in a criss-cross pattern,
being careful not to pierce the skin.
Scoop out most of the flesh, leaving approximately 1 cm around the edges to form a sturdy
shell.
Roughly chop the aubergine flesh.
Cut the peppers in half lengthways and remove the seeds and membranes.
Cut the courgettes into small dice.
Cook the filling
Heat a generous splash of olive oil in a large frying pan.
Add the chopped aubergine and courgette with a good pinch of salt.
Cook over medium-high heat for 6–8 minutes, until softened and lightly coloured.
Add the garlic and cook for another minute.
Remove from the heat and allow to cool slightly.
Make the stuffing
Mix the cooked vegetables with the breadcrumbs, parsley, lemon zest and approximately
half of the Parmesan.
Add the lemon juice and enough olive oil to bring everything together.
Season generously with salt and black pepper.
The mixture should be moist but not wet. If it feels dry, add another splash of olive oil.
Stuff the vegetables
Season the aubergine shells and pepper halves with salt and pepper.
Fill generously with the vegetable and breadcrumb mixture, pressing it lightly into the vegetables.
Sprinkle the remaining Parmesan over the top and drizzle with olive oil.
Bake
Place in a roasting tray and bake at 190°C fan / 210°C conventional for approximately 30–40
minutes, until the vegetables are completely tender and the tops are golden and crisp.
Finish
Allow to rest for 5 minutes.
Finish with fresh parsley, a little grated lemon zest and a squeeze of lemon juice.

Serve with good extra-virgin olive oil.
Chef's tip: For a more refined version, roast the aubergine and pepper shells for 10–15
minutes before stuffing. This gives you softer, sweeter vegetables while allowing the
breadcrumb topping to become deeply golden without overcooking the filling