I am in the throes of using up all the perishables in my flat and tonight it was the turn of the peppers and tomatoes. I’ve been hankering after stuffed peppers for a while now, and these were OK but didn’t really hit the spot. I bet you’re all clamouring to make these now eh 😉
For 2-3 servings you need:
3 sweet peppers, cut in half and deseeded
1 onion, chopped
2 cloves garlic, crushed
1/2 cup cous cous
1/4 tsp vegan stock powder
1 cup boiling water
1/2 tsp smoked paprika
1 tsp dried oregano
2/3 pack baby plum tomatoes, roughly chopped
salt, pepper and a pinch sugar
1/2 pack passata
1 tbsp olive oil
1 can chickpeas, drained and rinsed
Begin by frying the onion in the oil for 5 mins or so. Add the garlic, tomatoes and passata and cook out till thickened and the fresh tomatoes have cooked down. Season and add the chick peas, smoked paprika and oregano.
Meanwhile place the cous cous, stock powder and boiling water in a bowl and allow to soak. Add the cous cous to the sauce once it’s fluffed up.
Place the peppers in an oven proof dish and fill with the cous cous mixture. Top with some cheese if you are not vegan. Bake in a moderate oven for 25-30 mins until the peppers are tender.