By Rehnuma and Haroun
MEXICAN STUFFED PEPPERS
The sweetness of oven-roasted yellow pepper is perfect for this spicy Mexican-style couscous filling.
Updated at: Thu, 17 Aug 2023 03:51:40 GMT
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Ingredients
1 servings
Instructions
Step 1
Preheat your oven to 190°C/gas mark 5.
Step 2
Put the pepper halves cut-side up in a roasting tray. Drizzle them with olive oil and season with a pinch of salt, then roast in the oven for about 15 minutes until softened.
Step 3
Meanwhile, pan-fry the kidney beans in a splash of olive oil over a medium heat, with the cumin and a pinch each of salt and pepper, for a few minutes until they start to pop. Add the chilli flakes and spring onion and cook for a couple more minutes, then remove from the heat and add the couscous, stirring to coat it in the cumin-infused oil. Add the water, mix together and leave for a few minutes for the couscous to plump up. Taste and season again, if required, then stuff the roasted pepper halves with the filling and serve.
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