Peppers are so colourful and good for you too. The recipe uses couscous as the filling and can be served hot or cold. Suitable as a starter or main course.
Ingredients
6 yellow or orange peppers, halved and deseeded
Olive oil
Salt and black pepper
Filling:
200g (7 oz) couscous
280ml (9½ fl oz) hot vegetable stock / water
1 red onion, finely chopped
1 clove of garlic, finely chopped - optional
1-2 tbsp olive oil
55g (2 oz) pine nuts,
100g (3½ oz) sunblush tomatoes (or AGA dried tomatoes), chopped
40g (1¾ oz) black olives, roughly chopped or sliced
2 tbsp chopped flat leaf parsley
Salt and black pepper
6 tbsp hot water
Garnish:
Chopped flat leaf parsley
Serves 6
Method
1. Brush the peppers with olive oil and arrange on a baking tray, lined with Bake-O-Glide, season.
2. Slide the baking tray onto the lowest set of runners in the roasting oven and cook for 10 minutes.
3. Meanwhile make the stuffing. Place the couscous into a bowl, pour over the hot vegetable stock and cover with cling film. Leave to stand for 5 minutes.
4. Put the chopped onion and garlic into a pan on the simmering plate with the olive oil and cook until soft but not coloured. Then add the pine nuts and move the pan to the boiling plate to cook faster and lightly brown the pine nuts. Pour the onion, garlic, oil and pine nuts into the couscous, add the chopped tomatoes, olives and chopped parsley then mix well together and check the seasoning.
5. Divide the filling between the peppers pour the boiling water around the peppers and return to the roasting oven to cook for 30-35 minutes or until the peppers are soft.
Serve garnished with the flat leaf parsley.
