Recipe of the Month – July | Stuffed Peppers

Stuffed Peppers

Each month we will be posting a Recipe of the Month, taken from our fantastic Cooking for One book which is available to purchase here on our website, from a number of local stockists and now via Amazon.

All profits from the sale of Cooking for One will be donated to Cruse Bereavement Support whose work in supporting bereaved people is invaluable.

This month: Stuffed Peppers

1 large red, yellow or orange pepper (any colour but green)
1 tbsp flavoured couscous (salmon option) OR 1 tbsp plain couscous
(anchovies option)
5 anchovy fillets taken from a tin or ½ portion of fresh salmon
1 classic round tomato
1 level tsp crushed garlic
1 level tsp crushed ginger
Salt and pepper
1 tsp dried tarragon (or herb of choice – Italian mixed herbs for example)
Squeeze of lemon juice
Splash of walnut or sesame seed oil (each will give a slightly different
taste)
Grated cheese to taste

You will need: One ovenproof baking dish

Method
Preheat oven to 220°C/200°C fan/Gas 7.

Wash then halve the pepper lengthwise; de-core and remove the seeds.

Soak the couscous in 25ml of boiling water and stand for 2 mins.
Drain the oil from anchovies and chop – or cut salmon into smallish
pieces. De-skin the tomato. Chop and place in bowl.

Add the couscous, garlic, ginger, anchovies or salmon, seasoning
(omit salt if using anchovies), herb of choice. Mix.

Place the pepper halves in the baking dish and fill each cavity with
mixture. Add lemon juice and a small splash of oil.

Place in a pre-heated oven and cook for 25 to 30 minutes or until
the pepper is tender.

Add the grated cheese and cook for a further 10 minutes.