Peppers are so colourful and good for you too! Filled with a flavoursome couscous filling, they make a great vegetarian dish. Why not make your own sun-blushed tomatoes by brushing fresh halved tomatoes with a little oil, seasoning well and placing in the AGA simmering oven or oven on B1 for 2-3 hours. These delicious peppers can be served hot or cold as a starter or main course.
Serves 4
Ingredients
4 yellow peppers, halved and deseeded
Olive oil, for brushing
Salt
Freshly ground black pepper
150g couscous
200ml hot vegetable stock
1 tbsp olive oil
1 red onion, finely chopped
1 garlic clove, grated (optional)
50g pine nuts
80g sun-blushed tomatoes, chopped
30g black olives, sliced
2 tbsp flat leaf parsley, chopped
6 tbsp hot water
Extra chopped flat-leaf parsley, to garnish
Preparation Time: 20 minutes. Cooking Time: 35 minutes
Method
1. Line a deep baking tray with Bake-O-Glide or baking parchment. Brush the peppers with olive oil, arrange them on the baking tray and season well.
2. Place in the oven
CAST IRON OVEN: Slide onto the lowest set of runners in the roasting oven or oven on R7 or R8.
FAN OVEN: Preheated to R6/180oC/350oF
Cook for 10 minutes until softening.
3. Place the couscous into a bowl, pour over the hot vegetable stock and cover with cling film. Leave to stand for 5 minutes whilst you cook the onion.
4. Heat the oil in a saucepan on the simmering plate, hotplate on simmering setting or induction hob on medium-high heat.
5. Add the onion and garlic to the pan and fry until soft but not coloured.
6. Stir in the pine nuts and move the pan to the boiling plate or increase the heat to cook faster and lightly brown the pine nuts.
7. Tip the onion mixture into the couscous, add the tomatoes, olives and parsley then mix well together. Season to taste with salt and pepper.
8. Divide the filling between the peppers. Pour the boiling water around the peppers, then return to the oven to cook for 20-25 minutes or until the peppers are soft and the filling heated through.
9. Serve garnished with the chopped flat leaf parsley.
