Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 4 Medium-large mixed; (in
- ; halved
- 150 g Cous cous
- 1 Vegetable stock cube
- 1 Medium-large onion; chopped
- 125 g Each mushrooms and tomatoes;
- 125 g Sweetcorn; tinned or frozen
- 2 ts Mixed herbs
- 3 tb Tomato puree
- 125 g Cheese of your choice eg
- 1 tb Oil for frying; and a little
- ; forbrushing
- 2 Cloves garlic; crushed
- 3 tb Worcestershire sauce
- 3/4 pt Boiling water
Preparation
1 Cut the pepper in half, brush with oil and place onto a baking tray. Place the stock cube in a jug, add 3/4 pint/450ml boiling water and stir until the cube has dissolved. 2 Add the cous cous and stand for 10-15 minutes until all the vegetable stock has been soaked up. Heat 1 tbsp oil in a wok or frying pan, add your chopped onion and crushed garlic. 3 When the onion starts to soften, add your mushrooms, sweetcorn, tomatoes and Worcestershire sauce, herbs and tomato puree. 4 Mix or stir lightly for 2-3 minutes. Take off the heat and add the cous cous to your wok or frying pan mixture. Stir or mix well until all the juices are soaked up by the cous cous. 5 Stuff the peppers with the mix and sprinkle with grated cheese. Place in the oven on 190c/375f/Gas 5 for 25-30 minutes. Converted by MC_Buster. Recipe by: Fresh Food Converted by MM_Buster v2.0l.
