recipes
Vegetarian couscous stuffed peppers
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, chopped
- 1 small onion, chopped
- 50g pine nuts (Lamb Brand)
- 140g whole wheat couscous (Tipiak)
- 280ml vegetable stock
- 2 tbsp chopped parsley and basil
- 80g cherry tomatoes, halved
- 150g ball mozzarella, chopped
- Fresh seasoning
- 2 red and 2 yellow peppers
Method
Start by making the stuffing. Fry the onion, and garlic together in a tablespoon of oil then add the pine nuts and fry for 2 minutes. Add in the whole wheat couscous and vegetable stock and cook for 4 minutes with the lid on. When ready, remove the lid and fluff with a fork. Mix in the cherry tomatoes, mozzarella, fresh herbs and season well with salt and pepper. Prepare the peppers by cutting halfway through. Remove any white pieces of flesh an seeds from inside and discard. Carefully fill the peppers using a spoon and place onto a baking tray. Drizzle with a little extra olive oil and season well before cooking in the oven at 200`c for 20 minutes. You can serve the stuffed peppers either hot or cold.
Suggested beer- Farsons Lacto
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