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Pesto Stuffed Peppers

Packed with soft couscous, zingy spring onions and juicy cherry tomatoes, these pesto stuffed peppers make a hearty vegetarian main. It can easily be made vegan. Simply use Sacla' Vegan Basil Pesto, and leave out the melty Mozzarella.
Profile Serves: 4
Icon/Time On the table in: 1hr
Pescatarian
Vegetarian
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Buon Appetito

Ingredients

Method

  1. Preheat oven to 180°C/350°F/Gas mark 4
  2. Place couscous in a bowl and just cover with boiling water
  3. Cover bowl with clingfilm and leave for 5 minutes until all the water is absorbed
  4. Meanwhile, dice the mozzarella, slice the spring onions and halve the tomatoes
  5. Fluff up the couscous and mix in mozzarella, spring onions and tomatoes
  6. Season to taste and stir in Sacla’ Pesto
  7. Halve and deseed the peppers and place on a baking tray
  8. Fill with couscous mixture and oil the pepper edges
  9. Bake in oven for 30-40 minutes until the peppers are cooked
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