This vegetarian dish is delicious, filling and quick to make. Couscous is a great ingredient that really goes with anything, and makes a brilliant stuffing for red peppers.
Top tip: I quite like the parmesan topping on this, but you can always add the parmesan to the stuffing instead so it’s infused throughout.
Red Peppers – 4
Couscous – 200g
Chestnut Mushrooms – 1 punnet
Shallots – 2
Butter – 50g
Olive Oil – 1 tbsp
Thyme – 1 large branch
Garlic – 2 cloves
Chicken Stock – 250ml
Parmesan – 4 handfuls grated
1. First prepare the couscous. Pour the coucous into an oven proof dish or pan with a lid, and add the freshly boiled stock by just enough to cover the couscous. Place the lid on the dish and leave for five minutes. The couscous will rise and become fluffy as it absorbs the stock.
2. Peel and slice the mushrooms, garlic and shallots. Place in a food processor and pulse 3 or 4 times until roughly chopped.
3. Melt the butter and oil in a frying pan and add mushroom/shallot mix. Add the thyme and sauté for 10 minutes until softened. Discard the thyme and add the mixture to the couscous, stirring through with a fork until well mixed.
4. Cut the tops off each pepper and remove the seeds. Fill each pepper with the couscous mixture, cover with a handful of grated parmesan and press down.
5. Place in a heat proof dish with a little water to create roughly 1 – 2 cm deep bath. Place in a preheated oven at 200 degrees Celsius for 30 mins. When cooked, remove from the peppers from the water, and serve.
Serve with roasted fennel, and a ratatouille.