These brilliant red peppers are great to cook either in an oven or in the summer, over medium coals on a barbecue (with the lid down). They’re so easy to make and would be the perfect option for vegetarians or as a light lunch that can be wrapped up and taken to work fuss free! The couscous and cherry tomatoes work really well together to make a delicious filling that is refreshing and full of flavor. Topped with Cheddar for a crisp finish, these stuffed peppers are so moreish.
- 100g couscous
- 4 cherry tomatoes chopped
- 1 to 2 cloves of garlic, finely chopped
- 2tbsp freshly snipped chives
- 150g vegetarian Cheddar, grated
- salt and freshly ground black pepper
- 4 medium red peppers, halved and deseeded
- 4 cherry tomatoes, halved
- a drizzle of olive oil
Preheated oven at 190°C/375°F/170°C Fan/Gas Mark 5.
Prepare the couscous according to packet instructions. Once ready stir in the chopped tomatoes, garlic, chives and 50g cheese. Season to taste with salt and freshly ground black pepper.
Place the pepper halves cut side up, in a roasting tin. Fill with the couscous mixture, scatter liberally with the remaining cheese and tomato halves and drizzle with olive oil. Bake for 20 to 30 minutes until the peppers are just tender and the couscous is heated through.
Instead of stuffing the peppers with couscous, you can also use freshly cooked rice.