POLOKWANE – If you’re a lover of peppers, whether raw or cooked then this recipe is for you.
What’s for Dinner says, great as a side dish or as a main course itself – our stuffed pepper recipe is delicious and healthy, suitable for all sizes of family meals. Beautifully seasoned couscous with sweet peppers is the ultimate combination for a quick and easy dinner idea.
Ingredients
- 15ml olive oil
- 1 red onion, sliced
- 1 clove garlic, crushed
- 1 tin tomatoes, chopped
- 1 x KNORR Vegetable Stock Pot
- 500ml water
- 300g couscous
- 50g pecans, toasted
- 150g sun dried tomatoes, chopped
- 30ml basil, chopped
- 4 large red peppers lengthways, halved and deseeded
- 100g feta cheese, crumbled
- 80g mozzarella, grated
Method
- Preheat oven to 180°C.
- In a large frying pan, heat the oil over medium heat and add the onion. Cook for 3 minutes and add the garlic. Cook for a further 2-3 minutes until onion is soft but not brown. Stir in the chopped tomatoes and 150 ml of water and stir well. Pour the contents of the pan into a baking dish. Set aside.
- In a separate medium size saucepan add the water and the Knorr Vegetable Stock Pot, bring to the boil and stir to ensure stock pot has melted.
- Remove pan from heat. Pour in the couscous and cover. Leave for 10 minutes or until the couscous has absorbed all of the stock. Use a fork to loosen the couscous. Stir through the toasted pecans, sun dried tomatoes and the basil.
- Stuff the peppers tightly with the couscous mix. Place in the baking dish on top of tomato sauce. Finish peppers with mozzarella and feta cheese.
- Bake for 20-30 minutes, until the peppers become tender but still hold their shape.
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