Courgette stuffed with chorizo, onion, peppers and bulghar wheat

We harvested our first four courgettes from the raised bed this week – one had grown quite large (about the size of my forearm), and so I looked around for stuffed marrow recipes.

I came across a recipe here:

and this is how I tweaked it (bulghar wheat rather than couscous, normal onion rather than red onion, frozen mixed peppers rather than roasted red pepper, no parsley, fewer herbs as the garden is a bit sparse) – still recognisably the same recipe though!


1 very large courgette

3 chorizo sausages from the butcher (normal sausage size – if you’ve bought a large chorizo from the supermarket, adjust accordingly

Frozen diced onion

Frozen mixed chopped peppers

2 tomatos

Fresh coriander

Fresh mint

Bulghar wheat

Lemon juice

Olive oil



1. Preheat the oven to 200C.

2. Make up the bulghar wheat with boiling water and the juice of one lemon. Stand for 5 minutes (you can get started on the courgette now).

3. Cut the courgette in half, and use a melon baller (or a spoon!) to scoop out the centre of each courgette half. Leave about a centimetre around the edge of the courgette (don’t want it to be too thin.

4. Fry off some onion (3-4 tbsp) and chopped mixed peppers (2 tbsp) for 3-4 minutes, add chorizo sausages, fry for 2-3 minutes further.

5. While 4. is underway, chop up the two tomatos and the herbs (I had a sprig of each) and add to the couscous.

6.  Take the chorizo out of the frying pan and chop up thinly.

7. Mix the chorizo, onions, peppers with the couscous mixture.

8. Fill the courgettes with the stuffing mix.

9. Drizzle with olive oil, scrunch over some salt and pepper to taste.

10. Bake for 20-30 minutes until the courgette is soft.

The courgette was beautifully soft and buttery, and the garlic and heat from the chorizo worked really well. Yum!





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