Stuffed peppers

Ingredients

• 4 red peppers, halved

• Olive oil

• 15g (½ oz) butter

• 1 courgette, finely diced

• 110g (4oz) pack lemon and coriander couscous

• 85g (3oz) sundried tomatoes, chopped

• 3tbsp chopped fresh basil leaves

• 125g (4½ oz) pack Vegan Mozzerella 

• Green salad, to serve

The How to Bit 

1. Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 mins. Turn and grill for a further 5 mins or until the peppers are tender but not collapsed.

2. Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins.

3. Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a handful of Vegan Mozzarella 

4. Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted. 

5. Serve your stuffed peppers, warm or cold, with a green salad.