Cooking & Carafes

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Stuffed Peppers and Tomatoes

Cooking and Carafes

I started making stuffed peppers for my lunch during last year’s lockdown, they were a great way to use up leftover cous cous or orzo salads, or even risotto. Plus I love their bright colours on the plate and they’re perfect served with just a simple salad of rocket, and a drizzle of Filippo Berio Olive Oil and Balsamic.

I also love roasted tomatoes, and these go beautifully with fresh fish or chicken as a side dish.

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 2 Calories: 292 calories

Ingredients

  • 2 peppers or 4 large tomatoes
  • 75g cous cous
  • Handful cherry tomatoes
  • 4-5 sundried tomatoes
  • 50g pitted black olives
  • 2tsp Filippo Berio Chargrilled Vegetable Pesto
  • 1 ball of mozzarella or 1/2 block of feta
  • 2tbsps Filippo Berio Classico Olive Oil

Method

  1. Preheat the oven to 180 degrees (fan oven)
  2. Remove the top and inner of your peppers and / or tomatoes
  3. Using 1 tbsp olive oil brush your peppers or tomatoes in the olive oil
  4. Place into an oven dish, with the tops on if they fit and roast for 10 minutes.
  5. While they are roasting, cover your cous cous in boiling water so the water comes above the cous and place a plate on top.
  6. Roughly chop your tomatoes, slice your olives, and dice your feta or mozzarella
  7. Once the cous cous is cooked, stir through 1tbsp of olive oil, and then add your tomatoes, olives and mozzarella or feta. Save a few pieces of the mozzarella or feta to add on top.
  8. Add 2tsps of Filippo Berio Chargrilled Pesto and combine together.
  9. After 10 minutes remove your veg from the oven and increase the temperature to 200 degrees
  10. Stuff your veg with the cous cous and top with some extra feta or mozzarella.
  11. Return to the oven for another 10 minutes – tomatoes may need a little less time depending on their size!

Serve with a side salad and why not add some tasty bruschetta too

This recipe is from my series of Cook Along and is part of a paid collaboration with Filippo Berio.

We’d love to see if you recreate any of our dishes so please tag @FilippoBerio_UK, @CookingCarafes

Find out more about Filippo Berio

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