Peppers with couscous stuffing

By admin
21 January 2010

Serves 6

Preparation time: 20 min

Cooking time: 30-40 min

6 medium-size red peppers

125 ml (½ c) water

30 ml (2 T) olive oil

pinch of salt

125 ml (½ c) couscous

15 g butter

100 g spicy sausages, chopped

1 small red onion, finely chopped

100 g mushrooms, finely chopped

salt and freshly ground black pepper

50 g Gruyère cheese, grated

extra olive oil

extra basil

Preheat the oven to 180 °C and grease a medium-size roasting pan with oil.

Cut off the top of each red pepper and remove the seeds and membrane.

Bring the water and 15 ml (1 T) of the oil to the boil in a saucepan and stir in the salt and couscous.

Reduce the heat.

Cover and steam the couscous until swollen.

Stir in the butter and leave to stand for about 5 minutes.

Fluff with a fork.

Heat the remaining oil and fry the sausages, red onion and mushrooms for a few minutes.

Season with salt and freshly ground black pepper.

Add the sausage mixture to the couscous and leave to cool slightly.

Stir in the cheese.

Spoon the couscous mixture into the red peppers.

Drizzle with extra olive oil.

Put the stuffed peppers in tin foil and cook them over medium heat for about 30 minutes or until done and fragrant.

Garnish with fresh basil.

TIP: These peppers can be cooked in a kettle braai.

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