Couscous Stuffed Red Peppers

INGREDIENTS:

• 1 carrot grated

• 1 tomato chopped

• 1/2 a pepper chopped

• 2 tbsp Hot Sauce

• Salt and pepper to taste

• 2 tbsp lemon juice

• Coriander to garnish

• Half a small onion chopped

• 2 tbsp olive oil

• 1 red pepper chopped in half (for stuffing)

• 1 tsp smoked paprika seasoning

• 75-100g of couscous (depending on the size of your pepper)

• A handful of grated cheese to sprinkle

METHOD:

1. Preheat the oven at 170 degrees Celsius

2. Lightly coat the red pepper in olive oil and marinate in the smoked paprika seasoning, let the pepper roast for 15 mins

3. Pour the oil into a saucepan on medium heat. Place the couscous inside the saucepan for toasting for 5 minutes

4. Once the couscous has changed colour, pour boiling water over, so that couscous is covered and close the saucepan with a lid to retain the steam and allow the couscous to cook

5. Wait 5 mins until the couscous has cooked (try some and test) if it is still hard add more water and wait.

6. Pour oil into another saucepan, once heated add onions.

7. Once the onions are tender add the remaining vegetables and cook for 5 minutes on medium heat (try not to over cook the vegetables they should be slightly crunchy)

8. Add the couscous and season with salt, pepper, lemon juice and chilli sauce. Let cook for a few minutes then place inside the roasted pepper.

9. Cover the pepper with cheese and cracked pepper, place back inside the oven for another 10 minutes at 170 degrees Celsius.

10. Garnish with coriander