We love eating roast peppers. They go all goey and sweet in the oven, and make the filling soft and juicy too. A bit of spinach stirred through could be lovely here, or some more sweet notes could be added with a sweet potato. I’m really liking sumac at the moment, which I liberally sprinkled over this. (See my Lebanese Chopped Sumac and Yoghurt Salad, or my Sumac Roasted Beetroot and Chickpeas if you’re interested in more sumac action). It’s a nice way to inject a buzz of flavour without adding too much salt. It’s kind of tangy and makes everything really moreish and a little bit exotic.
This is a great way to cram in LOADS of vegetables into one meal (4 of your 5-a-day!) and also a great way to use up any leftovers, as you can just chuck in whatever vegetables you’ve got lying around.
Sumac Spiced Roast Veg and Couscous Stuffed Peppers
(serves 2, with spare couscous for tomorrow’s lunch?)
2 peppers with the ‘lids’ chopped off (and reserved) and the pith and seeds removed
2 carrots, diced
1 large courgette, diced
1 red onion, diced
1 aubergine, diced
splash olive oil
1 tablespoon sumac
salt and pepper (not too much salt – the sumac is salty)
80g couscous and around 160ml vegetable stock
crumbled lancashire or feta cheese (optional)
a small handful of chopped parsley
1. Pop the carrot and a splash of oil in the oven for around 15 minutes.
2. After 15 minutes, add the other vegetables and sumac (sit the peppers on top of the chopped vegetables with their ‘lids’ on top) and cook for a further 15 minutes.
3. Meanwhile, make up the couscous according to the packet instructions, then stuff the peppers with it, stir the rest into the chopped vegetables, and cook for 15 more minutes.
4. To serve, give the vegetables and couscous a stir and crumble in the cheese (if using) and the parsley.