Stuffed red & green peppers

 

2 red and 2 green peppers, halved, 2 tsp oil, 15g (½ oz) butter, 1 courgette, finely diced, 110g (4oz) couscous, 85g (3oz) tomatoes, chopped, 3tbsp chopped fresh basil leaves or 1tsp dried basil, 125g (4½ oz) pack mozzarella Green salad, to serve 4.

• Brush the peppers with a little oil.
• Place on a baking sheet cut side down and grill under a medium heat for 5 mins.
• Turn and grill for a further 5 mins or until the peppers are tender but not collapsed.

• Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min.
• Add 200ml (7fl oz) boiling water, stir and remove from the heat.
• Cover and leave to stand for 5 mins.
• Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers.
• Top each one with a slice of mozzarella.
• Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted.
• Serve your stuffed peppers, warm or cold, with a green salad.