About the Recipe
Sweet bell peppers filled with a savoury mix of cous cous, herbs, and veggies, then baked in a rich tomato sauce until tender. It’s a wholesome dish that’s colourful, satisfying, and perfect for dinners or meal prep.
Ingredients
4 red bell peppers
150g giant couscous
300ml vegetable stock
2tbsp sesame oil
3 garlic cloves, chopped
1/2 red onion
1/2 aubergine
1/2 courgette
5 chestnut mushrooms
Grated red leicester and mozzarella
Tomato Sauce
500ml passata sauce
1 teaspoon oregano
Bunched of basil, chopped
2 garlic cloves, chopped
Instructions
Step 1
Set the oven to 200 degrees Celsius, or 180 degrees Celsius if using a fan-assisted oven.
Step 2
Begin by slicing the bell peppers in half and removing the contents, but make sure to leave the green stalk attached.
Step 3
Then, grill the peppers on a greased grill at medium heat for 5 minutes; this will give the peppers a charred and smoky flavor.
Step 4
Place the giant couscous in a pot and pour the boiling vegetable stock over it. Cook over medium heat for 8 minutes, then remove from the heat and set aside once done.
Step 5
Finely dice the red onion, eggplant, zucchini, and mushrooms to get the vegetables ready. In a wok, heat the sesame oil and garlic, then add the chopped vegetables; let them cook for 6 minutes. Combine the couscous with the cooked vegetables, season generously, and set aside.
Step 6
To make the tomato sauce, start by sautéing the garlic, then add the passata, oregano, finely chopped basil, salt, and pepper. Let it simmer for 7 minutes before taking it off the heat.
Step 7
Distribute the couscous mixture evenly among the cooked peppers, ensuring they are not overfilled. Top them with grated Red Leicester and mozzarella cheese, then place them in a preheated oven for 10 minutes to melt the cheese and reheat the peppers.
Step 8
For serving, pour a ladle of tomato sauce onto the plate's base, then add two pepper halves.