Our Favourite Recipes
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.
Pescatarian
Vegetarian
Buon Appetito
Ingredients
- 400g couscous
- 2 balls Mozzarella (optional)
- 1 bunch spring onions
- 1 punnet cherry tomatoes
- 190g jar Sacla’ Classic Basil Pesto, or Vegan Basil Pesto
- 4 red peppers
- Olive oil
Method
- Preheat oven to 180°C/350°F/Gas mark 4
- Place couscous in a bowl and just cover with boiling water
- Cover bowl with clingfilm and leave for 5 minutes until all the water is absorbed
- Meanwhile, dice the mozzarella, slice the spring onions and halve the tomatoes
- Fluff up the couscous and mix in mozzarella, spring onions and tomatoes
- Season to taste and stir in Sacla’ Pesto
- Halve and deseed the peppers and place on a baking tray
- Fill with couscous mixture and oil the pepper edges
- Bake in oven for 30-40 minutes until the peppers are cooked
