INGREDIENTS

Two red peppers

Handful of cherry tomatoes

Olive oil

Sea salt and black pepper

Belazu artichoke and truffle pesto (https://www.belazu.com/?s=truffle%20pesto)

1 packet of giant couscous (pearl couscous by Artisan Grains)

Parmesan or pecorino cheese

Parsley, chopped

So simple it’s almost not a recipe!

METHOD

Cut the peppers in half, remove the seeds, drop in a few halved cherry tomatoes, season, and drizzle with olive oil. 🌱⁠ Bake at 200 C conventional/180 C fan for 25-30 mins until cooked.⁠

Meanwhile, cook the pearl couscous (follow packet instructions), drain, add a great big dollop of truffle and artichoke pesto, and season.⁠🌱⁠

Fill the peppers with the couscous, grate over parmesan or pecorino, and sprinkle with chopped parsley.⁠

View this post on Instagram

Roasted peppers and cherry tomatoes, filled with giant couscous flavoured with @belazu_co Italian summer truffle and artichoke pesto 😋⁠ ⁠ Cut the peppers in half, remove the seeds, drop in a few halved cherry tomatoes, season, and drizzle with olive oil. Bake at 200 C conventional/180 C fan for 25-30 mins until cooked.⁠ 🍅⁠ Meanwhile, cook the pearl couscous (follow packet instructions), drain, add a great big dollop of truffle and artichoke pesto, and season.⁠ 🌱⁠ Fill the peppers with the couscous, grate over parmesan or pecorino, and sprinkle with chopped parsley.⁠ 🧀⁠ ⁠ ⁠ ⁠ ⁠ ⁠ ⁠ ⁠ @artisangrains⁠ @iowtomatoes⁠ @nethertonfoundry⁠ #pesto #recipeideas #flavourjourney #vegetarianfood #myopenkitchen #veggies #simpleanddelicious #foodie #food52 #lunchideas #f52grams #thecornerplot #thefeedfeed #buzzfeast #mykitchen #dinnerideas #midweekmeals #homecook #fromscratch #homecooking #huffposttaste #healthyfoodshare #eattherainbow #londonfoodie #vegetarian #healthyfood ⁠#food52 #parmesan #onthetable #healthyrecipes⁠ ⁠

A post shared by 🐚Sophie Rushton-Smith (Dr 🐟) (@thecornerplot) on Jan 14, 2020 at 11:01pm PST