Step 1Pre-heat oven to 180°C .
Step 2Cut the peppers in half and lightly brush with vegetable oil.
Step 3Season with a little salt and place on a baking tray.
Step 4Roast for 5 minutes.
Step 5Fill the peppers with cous cous.
Step 6In a suitable oven-to-table tray, put your tomato and basil sauce and evenly space your filled peppers.
Step 7Bake for 5 minutes.
Step 8Serve with some pesto and some green leaves.
- 70 g Country Range Couscous & Roast Vegetables
- 10 ml Country Range Vegetable Oil
- 100 g Country Range Tomato and Basil Sauce
- 20 g Country Range Green Pesto
- 5 Mini mixed peppers
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