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Pesto Stuffed Peppers
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Packed with soft couscous, zingy spring onions and juicy cherry tomatoes, these pesto stuffed peppers make a hearty vegetarian main. It can easily be made vegan. Simply use Sacla' Vegan Basil Pesto, and leave out the melty Mozzarella.
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Cook Time
1hr
Serves
4
How to make the recipe
Step 1 Preheat oven to 180°C/350°F/Gas mark 4
Step 2 Place couscous in a bowl and just cover with boiling water
Step 3 Cover bowl with clingfilm and leave for 5 minutes until all the water is absorbed
Step 4 Meanwhile, dice the mozzarella, slice the spring onions and halve the tomatoes
Step 5 Fluff up the couscous and mix in mozzarella, spring onions and tomatoes
Step 6 Season to taste and stir in Sacla’ Pesto
Step 7 Halve and deseed the peppers and place on a baking tray
Step 8 Fill with couscous mixture and oil the pepper edges
Step 9 Bake in oven for 30-40 minutes until the peppers are cooked