Baked peppers and couscous with garlic and herb cheese sauce

A vegetarian dish using a sauce from Philadelphia's new Simply Stir range.

I have reduced the courgettes from 2 to 1 as I think there might be a problem fitting 2 courgettes into the peppers with the cous cous as well.

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.

Baked peppers and couscous with garlic and herb cheese sauce

Servings:	Serves 4
Calories per serving:	581
Ready in:	30 minutes
Prep. time:	10 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	13th August 2013

Best recipe review Easy peasy! 4/5 Not bad for a cheat recipe. Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 orange or red peppers
• 50 g couscous
• 200 ml Philadelphia Simply Stir Garlic & Herbs
• 100 g cherry tomatoes , halved
• 1 courgette
• 1 ciabatta loaf, sliced

Mise en place

• Preheat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Preheat the oven to Gas 6, 200 °C. Cut the peppers in half lengthways, removing seeds and stalk and place onto a baking tray.
2. Place the couscous into a bowl and pour over enough boiling water to just cover, leave for 5 minutes for the grains to swell and all of the liquid to be absorbed.
3. Mix the sauce with the tomatoes and courgettes and then with the couscous and spoon into the peppers. Bake for 20 minutes until the peppers are cooked through and lightly browned.

Serving suggestions

Serve with ciabatta.

Recipe source

• Recipe on the Philadelphia website

See also

Other recipes that use Philadelphia Simply Stir Garlic & Herb:

• Baked peppers and cous cous with garlic and herb cheese sauce
• Creamy Chicken with Simply Stir Garlic and Herbs
• Tuna and sweetcorn pasta with Simply Stir Garlic and Herbs

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