Continuing the theme of paying tribute to the late, great Antonio Carluccio, who sadly passed away last week, I have tackled one of his more recent recipes. Taken from the veggie-loving book, Vegetables, this is somewhat of an amalgamation of two recipes: stuffed onions (with sausage meat) and stuffed courgettes (meat-free). I’ve opted to forge the meat – purely because I couldn’t be bothered to go to the shop – but feel free to substitute the anchovies and capers for any minced meat instead.


2 large, white onions

2 peppers

1 clove garlic

3 large tomatoes (or 1 large tomato and a tin of chopped tomatoes)

300g cherry tomatoes

1 tbsp capers

5 anchovy fillets

Handful of pitted olives

2 tbsp breadcrumbs

Olive oil (a good lug)

Salt and pepper



  1. Peel the onions and place in pan on boiling water for 10 minutes, until tender. Turn once if need be.
  2. Cut the top off the peppers and one, large tomato. Discard the inner seeds from the pepper but keep the insides of the tomato. Keep the tops of the veggies.
  3. Make the tomato sauce. Put the garlic, the innards from the tomato – or tinned tomatoes – and chopped cherry tomatoes (save about 3 for garnish) in a small pan and simmer. Season with salt and pepper.
  4. Meanwhile, prepare the onions. When they’re cool, carefully use a knife to make a circular incision and scoop out the insides so you’re left with a hollow layer.
  5. Chop olives, capers and anchovies and add them to the tomatoes. Add a lug of olive oil and water if the mixture gets thick. Add the breadcrumbs and stir.
  6. Place the hollowed vegetables in a large pan or roasting tin, adding a spoonful of the tomato mixture into the bottom of the tin, along with a splash of water.
  7. Fill the vegetables with the stuffing mixture right up until you reach the top.
  8. Top with chopped tomatoes, a good lug of olive oil and a generous grating of parmesan.
  9. Bake in the oven for 30-35 minutes at 180°c.


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