Stuffed peppers and tomatoes

Yield: 4 servings

Measure Ingredient
2 \N Green peppers; cut in half and
\N \N ; seeded
2 \N Tomatoes; cut in half and
\N \N ; seeded
\N \N Olive oil
1 \N Onion; finely chopped
1 teaspoon Finely chopped garlic; (1 to 2)
4 tablespoons Chopped fresh green coriander
6 tablespoons Lemon juice; (6 to 8)
\N \N Salt and freshly ground black pepper
2 \N Red dried chillies; chopped
4 ounces Couscous; (pre-soaked) cooked
\N \N ; to packet
\N \N ; instructions
\N \N Olive oil


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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