Friday, 20 November 2015

Stuffed Peppers

Yesterday was BUSOM's winter showcase, Meet Tony and Olivier, which was very fun but I'm now very sleepy and stressed about coursework, so check in with me next week when I have a special post planned.  Here's an awesome starters idea from the January 2015 edition of the ASDA magazine!

Ingredients (serves 4)

4 large peppers, any colour
100g giant cous cous
350ml vegetable stock, made with 1/2 a stock cube
50g sultanas
50g sundried tomatoes, drained and chopped
25g pine nuts, toasted
300g can haricot or cannellini beans, drained and rinsed
salad, to serve


  1. Preheat the oven to 190 degrees C, 170 degrees C with a fan oven, or gas mark 5.  Cut the tops off the peppers and scoop out the seeds and pith.  Put the peppers and lids on the tray and bake for 15 minutes.
  2. Put the cous cous into a pan and cover with the stock solution.  Bring to a boil, then simmer for 8 minutes.  Add the sultanas and tomatoes.  Simmer for 2-3 minutes, before taking off the heat and mixing in the pine nuts and beans.
  3. Leave the cooked peppers to cool slightly, then fill with the cous cous mixture.  Put the pepper lids on top, then cook in the oven for 12 minutes.
  4. Serve with salad.

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