4 large courgettes suitable for stuffing
300g minced meat
1 clove garlic, crushed
Celery
1 onion, chopped
30ml Grappolini Paneolio Extra Virgin Olive Oil
Parmesan cheese
2 eggs, beaten
Salt and freshly ground pepper

For the bell pepper sauce
2 red bell peppers, chopped and deseeded
1onion, chopped
1 clove garlic, crushed
10ml Grappolini Paneolio Extra Virgin Olive Oil
Salt and freshly ground pepper

Preheat the oven to 190C. Wash the courgettes and cut the top. Using a spoon or sharp knife hollow out the centre of the courgettes. When finished they should look like barrel shapes. Heat some extra virgin olive oil in a frying pan and fry the onion until soft on a low heat for about 5 minutes. Then stir in the mincemeat followed by half the amount of the courgette flesh, the garlic and finally the celery. Stir well so that everything gets a good coating of oil. Cook for 15 to 20 minutes. Add the beaten eggs and Parmesan cheese, salt and freshly ground pepper. Stir well and remove from the heat. Fill each courgette with the stuffing, packing it as tightly as possible. As each one is filled, place it upright in an ovenproof dish.

When all are stuffed cover the bottom of the dish with water, and sprinkle some grated cheese all over the courgettes. Bake in a preheated oven at 190C for 20 minutes. Serve warm.

For the red bell pepper sauce
On an open flame, burn the skin of the peppers. Put them in a plastic bag and leave to cool. Then wash off the skin by rubbing them under cold running water. In a frying pan heat some extra virgin olive oil and sweat the onion, garlic and peppers. Then add some chicken stock and simmer for 10 minutes. When ready blend the mixture in a food processor until smooth. Pass through a fine sieve and season with salt and freshly ground pepper. Use the sauce as a base for the stuffed courgettes.