Stuffed peppers with Grill & BBQ topping.

Cheese on top is the finishing touch in this nice recipe, which is perfect if you are looking for a meat-free meal. This vegetarian dish is an easy supper and has a lovely scented aroma from the sweet peppers when it comes out of the oven. You can vary the taste by adding a splash of chilli sauce to the couscous.



Heat the oven to 200°C.

Rinse the peppers, cut them in half and carefully remove the core and seeds but leave the stalk in place.

Prepare the couscous according to the instructions on the packet, chop the parsley and mix the couscous with salt, 1 tbsp olive oil, parsley, lime juice and olives.

Spoon the mixture into the peppers, pushing it down gently to fill them. Place a slice of Grill & BBQ on top and grill in the oven cheese side up for 20 minutes or until the cheese is a golden brown colour.

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