Recipe Tip: Vegetarian Stuffed Bell Peppers with Mountain Cheese and Couscous

Instructions

1. Step 1

   Preheat the oven to 160°C.

2. Step 2

   Slice off the stem ends of the peppers (retain these as the 'lids') and remove and discard the seeds. Brush the peppers and lids with olive oil and cook in the oven for about 20 minutes. Reduce the oven temperature to 140°C.

3. Step 3

   Meanwhile, simmer the vegetable stock in a saucepan with the curry powder, turmeric, basil, tomatoes, pear and radishes.

4. Step 4

   Put the couscous in a heatproof bowl, pour the stock and vegetables over the couscous and season with salt and pepper. Stir well, add the butter, cover and leave to stand for 15 minutes, then fluff with a fork.

5. Step 5

   Fill the peppers with the couscous, top with the lids and cook for 10–15 minutes, or until thoroughly warmed through.

6. Step 6

   Top with mountain cheese and drizzle with the marjoram oil. Serve with the tomato sauce.

7. Step 7

   Heat the oil in a large saucepan, add the onion and garlic and cook over a gentle heat until the onion is translucent, stirring occasionally. Add the brown sugar and cook for 1–2 minutes.

8. Step 8

   Add the tomatoes, stir well, cover with the lid and simmer over a low heat until the tomatoes have broken down, 10–15 minutes. Stir in the basil.

9. Step 9

   Purée the sauce using a hand blender then sieve the sauce into a clean pan and bring to a simmer. Taste and season with salt and chilli flakes. Serve with the peppers.

10. Step 10

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11. Step 11

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12. Step 12

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13. Step 13

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14. Step 14

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