Stuffed roast peppers

IMG_0844 stuffed peppers

This is a little summery for this time of the year but oh so good…  A great alternative to meat for a mid-week meal that is filling and tasty.

For 2 adults: 

  • 60 g breadcrumbs
  • 60 g couscous
  • 12 anchovies
  • 18 black olives
  • 2 tbsp capers
  • 5 tbsp raisins
  • 80 ml olive oil
  • 4 red peppers

Method:

Cook the couscous according to the instructions on the pack and put to one side.  Soak the raisins for 10 minutes.

Chop all the rest of the ingredients coarsely and mix them with half the oil, the couscous and raisins.

Slice the top off the peppers and stuff them with the mixture.  Pour the rest of the oil over the top.  Bake at 180 C for 50 minutes.

See you next time on theclaremontroadkitchen.com 
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