Italian stuffed sweet peppers

• red Romano peppers↗3

  halved and deseeded

• pack semi-dried tomatoes & mozzarella160g g

  balls in olive oil

• couscous↗140g g
• pesto↗2 tbsp tbsp
• dried breadcrumb↗5 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.

2. 2

   Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs

3. 3

   Bake for 15-20 mins until the top is crisp and the peppers are tender.