Cous cous stuffed peppers are exactly what you expect them to be. That juicy roasted pepper flavour with the zesty soft melty taste of the cous cous and the stringy mellow taste of mozzarella. Very good as a starter or as a main served on a bed of mixed salad leaves.
Serves 6 starters or 3 mains
Equipment:-
- Frying pan
- Mixing bowl
- Grater
- Sharp knife
- Chopping board
- Measuring jug
- Small dish
- Oil brush
Ingredients
- 300ml of warm vegetable stock
- 250g dried cous cous
- 3 Peppers halved and deseeded
- 50g of sundried tomatoes diced
- 1 small courgette halved and sliced
- 8 chestnut mushrooms roughly chopped
- 200g mozzarella ball sliced into 6 pieces
- A bunch of fresh basil roughly torn
- 4 tbsp olive oil
- Zest of half a lemon
- Salt and pepper
- Grilled peppers
Method
- Brush the outside of peppers with a little olive oil
- Place under a hot grill and grill 5 mins on each side
- Add cous cous to the mixing bowl
- Pour in the stock and stir then cover with cling film and set aside
- Heat 1 tbsp of oil in a pan
- Add the courgettes and mushrooms to pan and stir fry for 5 mins
- Use a fork to stir through the cous cous thoroughly
- Season cous cous to taste and stir in the 3 tbsp of oil
- cous cous lemon
- Stir in the mushrooms, courgettes, sun dried tomatoes, basil leaves & Lemon zest
- cous cous
- Fill each pepper half with the cous cous and pack in until level with top of pepper
- Cous cous peppers
- Add mozzarella slice on top of each stuffed pepper
- Place peppers under grill for 2-4 mins until mozzarella is melted
- Season with salt and pepper and serve on a bed of mixed leaves
Half a pepper for a starter and 2 halves for a main
Stuffed peppers
No comments:
Post a Comment