Pesto Stuffed Peppers

Name: Pesto Stuffed Peppers
Prep time: THMS
Cook time: THMS
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

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.

Cook Time

1hr

Serves

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

How to make the recipe

Step 1

Preheat oven to 180¬∞C/350¬∞F/Gas mark 4

Step 2

Place couscous in a bowl and just cover with boiling water

Step 3

Cover bowl with clingfilm and leave for 5 minutes until all the water is absorbed

Step 4

Meanwhile, dice the mozzarella, slice the spring onions and halve the tomatoes

Step 5

Fluff up the couscous and mix in mozzarella, spring onions and tomatoes

Step 6

Season to taste and stir in Sacla‚Äô Pesto

Step 7

Halve and deseed the peppers and place on a baking tray

Step 8

Fill with couscous mixture and oil the pepper edges

Step 9

Bake in oven for 30-40 minutes until the peppers are cooked