Perfect Peppers

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3 stars Serves 4

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Ingredients

  • 4 medium red peppers
  • 30ml (2 tbsp) olive oil
  • 4 cloves garlic, roughly chopped
  • Salt and freshly ground black pepper
  • 1 × 100g sachet Ainsley Harriott Tomato Tango Cous Cous
  • 30ml (2 tbsp) toasted pine nuts
  • 100g (4 oz) hard goat’s cheese or Feta cheese, diced
  • 1 bunch fresh basil

Method

  • Pre-heat the oven to 200ºC/400ºF/Gas Mark 6. Cut the peppers in half through the stalk, remove seeds and place on a baking sheet. Drizzle over the olive oil, then scatter garlic in each cup. Season with salt and pepper and bake in the oven for 20 – 25 minutes, until the peppers are a little charred and tender.

  • While the peppers are baking prepare the Ainsley Harriott Tomato Tango Cous Cous according to the instructions on the carton. Allow the cous cous to cool a little, then add the pine nuts and two-thirds of the goat’s cheese. Mix gently to combine all the ingredients.

  • Spoon equally into the pepper cups, top each with the remaining goat’s cheese and return to the oven for a further 10 minutes, until the cheese has browned.

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