Couscous Stuffed Peppers
Serves: 4
Preparation: 10 minutes
Cooking Time: 40-45 minutes
These roasted stuffed peppers, packed with couscous, leek, and courgette, make a hearty starter, bursting with fresh, comforting flavours.
Ingredients
- 4 peppers
- 110g couscous, Moroccan-style
- Spray oil
- 150ml hot vegetable stock, made with 1 stock cube
- 1 leek, trimmed and thinly sliced
- 1 large courgette diced
Method
-
Preheat the oven to 200°C/gas mark 6. Halve the peppers through the stalks, cut out the cores and discard the seeds and white pith.
-
Spray a little oil in a large roasting tin and arrange the peppers cut side up. Spray peppers and roast for 15 mins.
-
Meanwhile, put the stock, leek and courgette in a large frying pan. Bring to the boil and simmer for 5-6 mins until the veg is soft.
- Make the couscous following packet instructions and stir in the leek mixture. Divide between the peppers and bake for 20-25 mins until the vegetables are tender.
