Advertisement

Ingredients

  • 3 red Romano peppers, halved and deseeded
  • 160g pack semi-dried tomatoes & mozzarella balls in olive oil
  • 140g couscous
  • 2 tbsp pesto
  • 5 tbsp dried breadcrumb

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.

  • STEP 2

    Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs

  • STEP 3

    Bake for 15-20 mins until the top is crisp and the peppers are tender.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.2 out of 5.5 ratings
Advertisement
Advertisement
Advertisement