COOL SUMMER
SALADS MEET THE
MEATS DISHES WITH
FISHES SUPER SOUPS 'N' SAUCES VEGGIE GOOD
INDEED STUFFINGS SWEET DREAMS
ARE MADE OF THIS

MOROCCAN MAGIC
Serves 4

Stuffed Roasted Peppers

Ingredients

• 1 x 150g sachet Ainsley Harriott Fabulously Flavoured Moroccan Magic Cous Cous Stuffing
• 50g sunflower seeds
• 6 soft dried pitted apricots (diced)
• 4 mixed coloured large peppers
• 3 tbsp olive oil
• Salt and freshly ground black pepper
• Dressed green salad

 

Method

Pre-heat oven to 190ºC / 375ºF / Gas Mark 5. Make up Cous Cous Stuffing as directed on the pack from steps 2-5 and leave to cool, stirring occasionally.

Stir in sunflower seeds and diced apricot.

Cut off the top of the peppers and using a spoon, remove the seeds and clean out the insides.

Divide the stuffing between the peppers and place tops back on.

Brush the skin of the peppers with the olive oil, season and bake in the oven for 25-30 minutes or until the peppers start to soften and blister.

Serve with a nice dressed green salad.

 

Print this page... | Email this page...