RECIPE TIME.

STUFFED PEPPERS


INGREDIENTS

One small cup of cous cous per every 2 peppers

Diced pancetta/cut up bacon

¼ red onion per pepper

¼ corgette per pepper

Chopped tomatoes

A scoop of cream cheese

Breadcrumbs (real or shop bought)

A sprinkling of Parmesan and grated cheddar per pepper

Salt/pepper/herbs (any seasonings)

1 tea spoonful of green pesto

A squeeze of tomato puree

Crushed garlic (or squeezy garlic)

Olive oil (or chilli oil)

METHOD

1. Cut the tops off each pepper and pull out the middle bit with all the seeds then drizzle a little bit of oil over them, place on a baking tray covered in silver foil and place in the oven on about 230°C

2. Put the cous cous in a cup, fill with boiling water and cover. After about three minutes it should be cooked, if it isn’t just add more water and cover until it’s soft

3. Finely chop up the onions, corgettes (any other veg used)

4. Heat a little oil in a pan and when hot add the onions and garlic. Cook on a medium heat until the onions have softened and then add the bacon and corgettes

5. When the bacon and corgettes are cooked add the chopped tomatoes and cous cous

6. Stir this altogether and add the cream cheese, pesto, tomato puree and seasoning

7. After about 20 minutes, remove the pepper from the oven and fill each one with a generous helping of the mixture

8. Cover each pepper with grated cheddar, parmesan & breadcrumbs and return to the oven for a further 10 minutes

9. Remove from oven when pepper is cooked and the cheese on top has melted. This dish is best served on a bed of rocket and a drizzle of balsamic glaze.

P.S. They taste even better with crispy onions on the top (Onion – salad crispies. Which can be found in most supermarkets next to the croutons and salad dressing)