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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.

Goes well with

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A star rating of 3.2 out of 5.5 ratings
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