Cous cous and tomato-stuffed peppers

These simple Mediterranean-inspired slow roasted tomato stuffed peppers are packed with flavour. Make double and take some for your lunch

  • Serves

  • Prep

    5 mins
  • Cook

    40 mins



  1. Pre-heat oven to 200°c degrees/ Gas Mark 6
  2. Cut the tops of your peppers and remove the seeds
  3. Stand your peppers upright on a tray, drizzle with the olive oil and place in the oven for 10 mins
  4. Meanwhile in a separate bowl cook your cous cous as per the packet instructions
  5. Mix in the unearthed® tomatoes, mozzarella cubes and pesto
  6. After 10 mins take your peppers out of the oven and evenly place the cous cous mixture into each one
  7. Place them back in the oven for a further 30 mins or until the peppers are tender and the mozzarella has melted
  8. Serve

Tom's top tip: Add a sprincle of chilli flakes for an extra kick

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