Couscous & Roast Vegetables Stuffed Peppers with Tomato Sauce


  1. Pre-heat oven to 180°C .
  2. Cut the peppers in half and lightly brush with vegetable oil.
  3. Season with a little salt and place on a baking tray.
  4. Roast for 5 minutes.
  5. Fill the peppers with cous cous.
  6. In a suitable oven-to-table tray, put your tomato and basil sauce and evenly space your filled peppers.
  7. Bake for 5 minutes.
  8. Serve with some pesto and some green leaves.