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Stuffed Red Peppers with Cous Cous, Goats Cheese & Smoked Garlic Chutney

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A great quick lunchtime snack or for a starter. Made from Fresh Red Peppers, Cous Cous and Holly And The Ivy Aubergine & Garlic Chutney
Prep Time 30 mins
Cook Time 45 mins
Course Appetizer
Cuisine Mediterranean
Servings 4 People

Equipment

  • Knives
  • Bowls
  • Baking Tray
  • Oven
  • Utensils

Ingredients
  

  • 4 Large Red Bell Peppers
  • 250 grams Cous Cous
  • 200 grams Hard Goats Cheese
  • 1 bunch Fresh Basil Leaves
  • 400 ml Vegetable Stock Cubes Reduced Salt if possible
  • 2 tbsp Holly And The Ivy Smoked Garlic & Aubergine Chutney Available from the Holly And Ivy Website
  • 1 tbsp Pumpkin Seeds Available from the Holly And Ivy Website
  • 1 tbsp Sunflower Seeds Available from the Holly And Ivy Website
  • 2 tbsp Olive Oil

Instructions
 

  • Set oven to Gas 5 / 200c / 180c Fan Oven
  • Cut the Peppers in half and remove the seeds, place the Peppers on a baking tray, cut side down and drizzle with a little Olive Oil. Place in warm oven and cook for approximately 20mins or until the Peppers are soft but still retain the shape.
  • Meanwhile place Cous Cous in a bowl and add the hot vegetable stock stirring with a fork, leave for 5 mins for the stock to absorb.
  • Cut the Goats Cheese into 1/2inch / 12mm cubes.
  • Add to Cous Cous together with Holly and the Ivy Smoked Garlic & Aubergine Chutney, Pumpkin and Sunflower Seeds and mix well.
  • Add the seasoning to taste, and finally add the torn Basil Leaves.
  • Stuff the Peppers with the Cous Cous mixture and place on the Baking Tray and drizzle a small amount of Olive Oil over the Peppers. Put back into the oven and cook for approximately 5 mins until some of the Goats Cheese has slightly melted.
  • Serve with a small side salad, and drizzle with a little Balsamic Vinegar.
  • You can replace the Red Pepper with Baked Potatoes, or you can just have the Cous Cous cold as a salad with Cold Meats etc.

Notes

Pictures to follow
Keyword All Year, Quick Lunch, Summer,

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