- 3 red Romano peppers, halved and deseeded
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 160g pack semi-dried tomatoes & mozzarella balls in olive oil
- 140g couscous
Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…
- 2 tbsp pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
- 5 tbsp dried breadcrumb
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.
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
Bake for 15-20 mins until the top is crisp and the peppers are tender.