The sun is shining, the garden is coming into bloom and that demands colourful food to match the weather. (Well, actually it is chucking it down with rain as I type, but it was sunny when I cooked this a couple of days ago!). These peppers are stuffed with cous cous, vegetables and delicious halloumi, or squeaky cheese as Syd calls it!
- 4 peppers, any colour.
- 1 pack of lemon and garlic cous cous (or make up your own and flavour to your taste preferences)
- 200g halloumi
- handful of baby spinach
- 6 button mushrooms
- 1 clove garlic
- 3 or 4 sun dried tomatoes
- olive oil
- Cut the peppers in half and scoop out the seeds.
- Drizzle the peppers with a little olive oil and bake in the oven at 180 degrees for about 20 minutes until soft and starting to brown.
- Meanwhile make up the cous cous per instructions.
- Chop the mushrooms and fry until golden in a little butter and olive oil - adding the garlic for the last few minutes.
- Slice the spinach into fine strips, and chop the sun dried tomatoes into small pieces - add to the mushrooms at the end, stirring until the spinach is wilted.
- Dice the halloumi into approx ½ cm cubes.
- Stir the vegetables and halloumi through the cous cous, retaining a few pieces of halloumi for the top.
- Fill the peppers with the mix, adding a few bits of halloumi on top.
- Return to the oven for about 15 minutes until the halloumi is golden.
I ate mine for lunch, accompanied by glorious sunshine in the garden. To make it into an evening meal you could serve with a green salad and fresh crusty bread. Yummy, and so cheerful to look at too!
Love Miss Cisco XXX