Stuffed Peppers with green Salad
This makes a tasty lunch
- 1 green pepper
- 1 small aubergine
- 1 yellow pepper
- 1 medium tomato
- 1 purple onion
- 1 lemon
- 1 pack of mixed dark baby salad leaves
Chili flavored breadcrumbs (We bought ours at Waitrose)
100grams cous cous
1-2 oz grated cheese depending on how ‘cheesy’ you want it.
a splash of olive oil
Salt and pepper to taste
Wash your hands and put on your apron.
Clean the peppers, tomato and aubergine
Cut the peppers in half and deseed them
Cover them with a little olive oil and place on the oven at 200deg for 20 mins (set the timer)
Finely chop the onion, tomato and aubergine
Sauté the aubergine, tomato and onion for about 10 minutes in a little olive oil, stirring the mix so it cooks evenly.
Then remove from heat
Make the cous cous as per instruction on packet
Mix with your vegetables
Grate the cheese
When the peppers are ready take them out of the oven and stuff with your mixture
Add the breadcrumbs and cheese and put back in the oven for about 5-6 mins or until browning.
Mix your salad leaves with a little lemon dressing
To make the dressing squeeze a little lemon juice with some olive oil, salt and pepper. Taste as you go to get it just right.