Stuffed Peppers with Couscous & Goat Cheese

  • 04 Aug - 10 Aug, 2018
  • Mag The Weekly
  • Cookery


· 4 red peppers

· Olive oil

· 2 baby zucchinis, finely chopped

· 200g cooked couscous

· 100g goat cheese, sliced

· Zest of a lemon

· Handful of fresh basil leaves, torn


Preheat the oven to 200°C. Halve each pepper lengthways, cutting through the stem, and remove the seeds and membrane. Place the pepper cut-side up in a roasting tray and brush with olive oil. Season with salt and pepper, and roast for about 15 minutes. Meanwhile, heat a tablespoon of olive oil in a pan and gently fry zuchinis until tender. Transfer to a bowl and toss with couscous, goat cheese, lemon zest and basil. Stuff each roasted pepper with the couscous mixture and return to the oven for about five to 10 minutes. Serve immediately.