Stuffed Roasted Red Peppers

A light, springtime dish to usher in the season! 


Half an onion
3 garlic cloves
170g bacon lardons
4 small/medium red peppers
100g soft goats cheese
1x100g sachet of couscous (dry weight)
2-3 tablespoons olive oil (plus some for frying)

Preheat the oven to 200ºC. Then dice the onion into small pieces and crush the garlic. Cut the peppers in half and scoop out the seeds and cut off the stalk. Place the peppers on a baking tray, open side up, and drizzle with half the olive oil. Place into the oven for five minutes.

While the peppers are in the oven, heat a small amount of oil in a pan and fry the onion, garlic and bacon lardons. Stir occasionally. After the peppers have been in the oven for five minutes, take them out and turn them over with a fork – the oil will be burning hot! Place back in the oven for another five minutes.

While keeping an eye on the frying pan so the food doesn't burn, prepare the couscous according to the instructions. Usually it should talk only a couple of minutes in boiling water. If it takes a lot longer you may need to change the order of cooking, so read the packet before doing anything else.

Take the peppers out of the oven. Mix in a bowl the couscous and cooked onion, garlic and bacon. Spoon carefully and evenly into the peppers. Crumble the goats cheese on top of the peppers. Place the stuffed peppers back in the oven for 3-4 minutes.

If you are having these as a starter, one pepper half per person should be enough. If you are enjoying these as a main meal, 2-3 pepper halves will do. This recipe is pretty flexible. You can replace the bacon for chorizo or make it vegetarian by replacing the bacon with something else. Use your imagination and create flavours that satisfy your own tastes!


Images sourced from Dashing Dash. Compiled by Jenni Dimmock.