Halloumi stuffed peppers

Method

1. Preheat the oven to 200°C/gas 6. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet.

2. Drain the mushrooms, reserving the oil from the jar - drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.

3. Tip the couscous into a bowl and pour in the hot stock. 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.

4. Serve the peppers warm with a mixed leaf salad and garlic bread.

Copyright Good Food Magazine

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Ingredients

4 large red peppers
1 jar Mushrooms, antipasti marinated, 290g
50g Couscous
100ml vegetable stock, hot
250g halloumi cheese, cut into cubes
2 tbsp Parsley, fresh, chopped

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