Serves 4 with 1 pepper each (or 2 with 2 peppers each)
4 large red or yellow peppers
olive oil
1 onion, chopped
1 clove of garlic, peeled and pressed
1 courgette, finely chopped
2 tomatoes, deseeded and finely chopped.
175g couscous
300ml vegetable stock
2tbsp grated cheese
2tbsp sweet chilli sauce
Heat oven to 180C/Gas 6.
Halve the peppers. Remove the seeds and white membranes but try to leave the stalks on. Place in a roasting tin and drizzle with olive oil. Bake for 15-20 minutes until almost tender.
Meanwhile, place the couscous in a bowl with the boiling stock. Cover with clingfilm and leave for five minutes or so until all the water has been absorbed.
Fry the onion until soft and light brown. Add the garlic, courgette and tomato and cook for about 5 minutes. Add to the couscous and mix well with a fork.
Fill the peppers with this mixture and top with a little olive oil and grated cheese.
Return to oven and cook for a further 10 minutes or until cheese has browned.
