These delicious, couscous-stuffed peppers are simple to make – and healthy, too
- 2 red or yellow peppers, halved
- 1 large cup of couscous
- 2 large cups of chicken stock
- 2 - 3 beetroots
- Cheddar cheese
- 1tsp rosemary
- Baby asparagus, to serve
- Mixed salad, to serve
Cook the peppers first on 200ºC for 10 minutes.
Meanwhile, make the couscous with boiling chicken stock.
Finely chop the rosemary, and roughly chop the beetroot. Mix these into the couscous.
Take the peppers out and stuff them with your tasty couscous. Grate a load of cheddar on top and put them back in the oven for another 5 minutes.
Grill the asparagus on a griddle pan with olive oil.
Serve with a bit of salad – and feel very smug and healthy as you get at least 3 portions of veg for dinner!