Mediterranean stuffed peppers
Simple supper bursting with exciting flavours
Vegetarian & vegan dish
red or yellow peppers
shredded fresh basil
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.
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?