Jasmita’s Easy Couscous filled peppers

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TRH Jasmita's Easy Couscous filled peppers

Can be made in advance as per below picture and kept in the fridge. I made it ready this morning to be baked just before dinner.
You can also add more spices that you enjoy as per individual taste, I also add a handful of sliced black olives sometimes for a variation.

Ingredients
1 cup couscous
1 cup chopped halloumi cheese
2 green chillies as per taste
Garlic and salt as per taste
Handful of chopped coriander
2-3 peppers

Method
Take 2 to 3 peppers- cut in half, de-seed and wash. Leave peppers aside.
Take couscous about 1 cup- cook in 2 cups water till tender, alternatively you can just add hot water to couscous, cover and let it absorb the water for 20 mins.
Once the couscous is ready add chopped coriander, add cut halloumi cheese in tiny cubes, green chilles finely cut and ground garlic and salt as per taste.
Stuff this mixture into the peppers, top with soft buffalo mozarella cut in little pieces.
Drizzle olive oil over the peppers and bake at 180 until cooked through for about 25 mins.
Serve with a salad or can use this as a side dish as well.

Prepared, tried and tested by:  Jasmita Thakersee

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