[Sticky] Halloumi Stuffed Peppers

A simple but great vegetarian dish!

Ingredients:

4 large red, yellow or orange peppers
2 courgettes, diced
1 tbsp extra-virgin olive oil
290g jar antipasti marinated mushroom, drained
50g couscous (or you could use quinoa as an alternative option)
100ml hot vegetable stock
250g halloumi cheese, cut into cubes
2 tsp chopped fresh parsley
Mixed salad leaves to serve

Method: Number of Servings 4 / Prep Time 20 minutes – Cook Time 1 Hour

1. Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Add courgettes to baking sheet separately. Drizzle one tablespoon of olive oil over the vegetables, then sprinkle with salt and pepper. Bake for 20-25 minutes, until tender (courgettes may need taking out early).
2. Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi, parsley and cooked courgettes. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden. Serve the peppers warm with a mixed salad.

Nutritional information per serving:

• 21g carbs
• 5g fibre
• 22g fat
• 344 kcals
• 10g saturates
• 2.4g salt