- 4 large red peppers
- 290g lightly cooked sliced mushroom
- 50g couscous
- 100ml hot vegetable stock
- 250g diced halloumi cheese,
- 2 tsp chopped fresh parsley
- garlic bread, mixed salad leaves to serve
Preheat the oven to 200C/Gas 6/fan oven 180C.
Cut the peppers in half through the stalks and scoop out the seeds and clean the inside of the pepper.
Coat the palms of your hands with olive oil and coat the peppers sprinkle with salt and pepper.
Place the peppers on a baking sheet.
Bake for 20-25 minutes, until the peppers are just tender.
Tip the couscous into a bowl and pour in the hot veg stock. cover with clingfilm and leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley.
Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden.
Serve the peppers warm with a mixed salad and garlic bread.