Stuffed peppers and tomatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Green peppers; cut in half and | |
| ; seeded | ||
| 2 | Tomatoes; cut in half and | |
| ; seeded | ||
| Olive oil | ||
| 1 | Onion; finely chopped | |
| 1 | teaspoon | Finely chopped garlic; (1 to 2) |
| 4 | tablespoons | Chopped fresh green coriander |
| 6 | tablespoons | Lemon juice; (6 to 8) |
| Salt and freshly ground black pepper | ||
| 2 | Red dried chillies; chopped | |
| 4 | ounces | Couscous; (pre-soaked) cooked |
| ; to packet | ||
| ; instructions | ||
| Olive oil | ||
Directions
STUFFING
In a frying pan, sweat the onion and garlic. Transfer to a large bowl and allow to cool. Fold in the coriander, lemon juice and chillies into the mixture and season with salt and ground black pepper.
Place the stuffing mix into the prepared peppers and tomatoes, and place on a baking tray. Moisten with a little olive oil and bake in a preheated oven 180C/350F for 30 minutes or until the vegetables are just tender. Serve at room temperature.
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