Peppers are halved, then stuffed with couscous, marinated mushrooms, halloumi and parsley in this easy recipe. Serve as a side dish or as a starter.
- 4 red peppers
- 50g couscous
- 100g veg stock
- 250g halloumi
- 300g marinated mushrooms from a jar, drained, oil reserved (or fry off 300g mushrooms with lemon juice, parsley and butter and cook golden and tender)
- 1 tbsp. freshly chopped parsley
- 1 tbsp. lemon juice
Halve the peppers and remove the stalks and pith. Place onto a baking tray, drizzle with 1 tbsp. oil from the jar and roast at 180C for 10-15 minutes or until tender.
Meanwhile, cube the halloumi and roughly chop the mushrooms. Cover the couscous in stock and then cover the bowl. Leave to sit for 10-15 minutes or until tender. Once tender, stir in the halloumi cubes, mushrooms, parsley, lemon juice and 1 tbsp. of the oil from the jar. Pile into the peppers.
Return to the oven then cook for another 10-15 minutes or until the couscous and cheese are golden.