Couscous Stuffed Mini Peppers
Andrea Soranidis - The Petite Cook
Couscous stuffed mini peppers packed with fresh, summer flavours - Super easy to make, plus they're naturally vegan and dairy-free!
mini bell peppers
cous cous salad
chop the tomatoes into fine cubes
Extravirgin Olive Oil
Preheat the oven to 200°C/400°F..
Cut the bell peppers in half top to bottom and remove the seeds and veins.
Arrange them on a large baking tray and fill each pepper with 1 tablespoon of cous cous salad.
Drizzle with extravirgin olive oil and bake for 15-20 or until nicely crisp and cooked through.
Allow to cool and serve, or store in an airtight container for up to 3 days.
For a non-vegan dairy version, add ½ cup chopped mozzarella, feta or goat cheese in the cous cous salad. Tastes amazing!