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Category: Mains
Serving: 5-6 portions
Preparation: 6 hours
 

Sweet peppers are love at first sight, so are vine ripened cherry tomatoes. Just wash them, cut them in halves, with a sprinkle of thyme,sea salt and olive oil, slow roast them, the smell is simply irresistible. stuff them with some couscous and bake them for a perfect Spring Summer lunch.

Ingredients

sweet peppers- 1 kg
cherry tomatoes- 200 g
thyme- 10 sprigs
sea salt- to taste
olive oil- generous drizzle

Couscous stuffing

couscous- 200 g
water- 250-300 ml
olive oil- 5 -6 tbsp
pomegranate molasses- 2 tbsp
chopped parsley- 2 tbsp
sea salt- to taste
cracked black pepper- to taste
lemon juice- 2 tsp
walnuts toasted- 7-8 halves

Method

1.layer a baking tray with parchment, spread the halved sweet peppers in a tray and the halved cherry tomatoes in a tray, the halved side should face upwards. Sprinkle chopped thyme, sea salt and generously drizzle olive oil. roast in a 70C oven for 2-3 hours. (roate the tray every hour and remove the peppers after an hour)

Couscous Stuffing

2.place couscous in a tray, pour hot water and cover tightly with cling film and rest for 10 minutes.
3.Remove the wrap, drizzle olive oil and run a fork to remove any lumps, and the olive oil should coat every grain of couscous.
4. drizzle two tablespoons of pomegranate molasses, lemon juice, chopped parley and chopped walnuts and mix well, and season as required.

Stuff the semi roasted sweet peppers with oven dried cherry tomatoes and couscous stuffing. Place them in a cast iron baking dish and bake for 10 minutes in a 140C oven. Garnish with oven dried tomato halves and chopped walnuts and serve.

Serving Ideas

A glass of Gruner Veltliner will be a perfect pair.

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