Stuffed Baby Sweet Bell Peppers
The English Kitchen
The English Kitchen
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Ingredients

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  • 24 stuffed baby bell pepper halves
  • 75 g of couscous (1/2 cup)
  • 125 ml of boiling water (1/2 cup)
  • 55 g of raisins, chopped (1/3 cup)
  • 75 g of pine nuts, toasted (1/2 cup)
  • 2 heaped dessertspoons of capers, rinsed of any salt or brine
  • 45 g of marinated pitted kalamata olives, drained and chopped (1/4 cup, chopped)
  • 4 TBS coarsely chopped mint and flat leaf parsley, combined
  • 4 TBS olive oil, plus more to drizzle
  • salt and black pepper to taste
  • 12 baby sweet bell peppers, halved and deseeded (or 6 large ones)
  • a handful of grated mozzarella cheese
  • Balsamic vinegar to drizzle (use a good quality)

Instructions

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