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You can use any thing to fill the peppers.
They are so versatile.
Heat oven 190 degrees.
Cut tops & seeds off the peppers.
Stand them in a dish.
Cut all the veg up into small cubes.
Place in a pan with mince.
Cook until browned & veg is soft.
Add a little pasata & tomato purée.
Simmer for a few mins.
Place the stock & cous cous into a bowl.
Mix & leave to soak for 5 mins.
Mix the cous cous & mince together.
Fill the peppers with the mixture.
Add the cheese to the top
Sprinkle with breadcrumbs & olive oil.
Bake for 30-40 mins.
Cook along with #CookingSuperstar Anubhav of From Bowl To Soul