Everyday cooking
Roasted Stuffed tomatoes and peppers
Dream recipe for St Patrick’s Day! Roasted stuffed tomatoes and peppers filled with couscous, sundried tomatoes, Violife Greek White and Grated. Perfect!
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Cooking time40 minutes
Prep time15 minutes
DifficultyEasy
Servings5 portions
- 200 g Violife greek white block crumbled
- 200 g Violife grated mozzarella flavour
- 200 g couscous
- 100 g black olive halved
- 100 g sundried tomato chopped
- 2 tbsp basil chopped
- 1 large red pepper and 1 large yellow pepper halved deseeded cubed
- 3 portobello mushrooms stem removed
- 3 round zucchinis insides removed
- 3 tomatoes
- Place the couscous in a large bowl and cook according to packet instructions or cover with 300g boiling water and stir. Let sit for 10 minutes.
- Once the water has soaked up, fluff it up with a fork and add the olives, sundried tomatoes, basil and season with salt and pepper. Set aside.
- Meanwhile, prepare your vegetables by removing the lids, and emptying out the insides with a spoon. Keep the juice from the tomatoes and the insides of the zucchini and add them into the couscous mixture.
- Place the emptied vegetables and their lids on a lined baking tray, drizzle with olive oil and bake for 15 minutes in a preheated oven at 180°C.
- Meanwhile, add in the couscous mixture half of the Violife grated and the Violife Greek White crumbling it with your hands. Stir to combine.
- Remove the vegetables from the oven and fill with the couscous mixture, add the rest of the grated Violife and close with each vegetable’s lid.
- Place back in the oven for a further 20 minutes. Enjoy!
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