STUFFED BABY PEPPERS

STUFFED BABY PEPPERS image

Yield 24 stuffed baby Swee

Number Of Ingredients 13

Printable Recipe
75g of couscous (1/2 cup)
125ml of boiling water (1/2 cup)
55g of raisins, chopped (1/3 cup)
75g of pine nuts, toasted (1/2 cup)
2 heaped dessertspoons of capers, rinsed of any salt or brine
45g of marinated pitted kalamata olives, drained and chopped (1/4 cup, chopped)
4 TBS coarsely chopped mint and flat leaf parsley, combined
4 TBS olive oil, plus more to drizzle
salt and black pepper to taste
12 baby sweet bell peppers, halved and deseeded (or 6 large ones)
a handful of grated mozzarella cheese
Balsamic vinegar to drizzle (use a good quality)

Steps:

Place the couscous in a bowl. Pour the boiling water over top and cover. Let stand for 5 minutes. Uncover and stir in the chopped raisins, pine nuts, rinsed capers, chopped olives, mint and parsley and half of the olive oil. Season with salt and pepper to taste. Taste and adjust as needed. Preheat your oven to 180*C/350*F/ gas mark 4. Have ready a large baking dish. Place the pepper halves into the dish. Stuff each with a portion of the stuffing. Drizzle with some more olive oil. Cover the baking dish with foil. Bake for 30 minutes in the heated oven. Remove the foil and bake for 15 minutes longer. Remove from the oven and sprinkle some mozzarella cheese on top of each. Return to the oven for an additional 5 to 10 minutes, until the cheese has melted. Remove from the oven and place onto a nice platter. Drizzle with some Balsamic vinegar and serve. May be served hot or at room temperature.