Stuffed Peppers with Cous Cous and Pine Nuts

Stuffed Peppers with Cous Cous and Pine Nuts

THE use of couscous makes a tasty change from rice stuffed peppers.

Ingredients

225g couscous, using vegetable stock instead of water
1/2 red onion
1 tablespoon olive oil
2 tomatoes, cut into wedges
100g sliced mushrooms
1 tablespoon pine nuts
80ml white wine
handful of chopped fresh herbs
2 large peppers, halved & de-seeded

Method

• Preheat the oven to 190°C, 375°F, gas mark 5.

• Prepare the couscous according to the packet instructions.

• Fry the onion in olive oil. Add the tomatoes, mushrooms & pine nuts.

• Pour in the wine, a good handful of chopped fresh herbs & season.

• Sprinkle over couscous. Stuff 4 large halves of pepper with the mixture & bake for 20 minutes.