Ingredients

The following ingredients have 6 Servings
  • 12 mini bell peppers
  • 250 g cous cous salad
  • Extravirgin Olive Oil

Instruction

  • Preheat the oven to 200°C/400°F..
  • Cut the bell peppers in half top to bottom and remove the seeds and veins.
  • Arrange them on a large baking tray and fill each pepper with 1 tablespoon of cous cous salad.
  • Drizzle with extravirgin olive oil and bake for 15-20 or until nicely crisp and cooked through.
  • Allow to cool and serve, or store in an airtight container for up to 3 days.