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!
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.