40 |
Serves: people |
- A simple, easy and healthy supper full of sunshine flavours. These peppers are delicious warm or cold. Why not make some extra for tomorrow’s lunch?
INGREDIENTS
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INSTRUCTIONS
- PRE-HEAT OVEN TO 200˚C/180˚C FAN/GAS 6
- Wash, halve and deseed the peppers. Wash and shred the basil. Cover the sundried tomatoes with boiling water and set aside.
- Using 1 tablespoon of oil, brush the inside of each pepper and sprinkle lightly with salt. Put the peppers cut-side-up in a roasting tray and roast for 15 minutes or until they begin to soften.
- Meanwhile, place the couscous in a bowl and cover with boiling water. Cover the bowl with cling film and leave to rest for 10 minutes.
- Finely chop the olives. Drain the sundried tomatoes and roughly chop. Drain and dice the mozzarella. Toast the pine nuts.
- Fluff the couscous with a fork. Add 3 tablespoons of olive oil, the pine nuts, basil, olives, mozzarella and sundried tomatoes. Season with a little salt and a grinding of black pepper.
- Remove the peppers from the oven and pile each pepper half with the couscous filling.
- Return the tray to the oven and bake for a further 15 minutes. Serve the peppers with a mixed leaf salad.
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