Baked Pesto Stuffed Peppers

On the table in 60mins

Serves 3



  • 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


  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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