Stuffed roasted red peppers

Recipe from: 3/28/2001 12:00:00 AM

Ingredients 9
Servings 4


  • 4
    large red sweet peppers
  • 60
    olive oil
  • 15
  • salt
  • freshly ground black pepper
  • 500
    prepared couscous
  • 2
    heads garlic, roasted and separated into cloves
  • 30
    chopped parsley
  • 1
    log black pepper cream cheese, cut into rounds


Preheat oven to 180ºC.
Cut top off peppers and carefully remove seeds and pith.
Place peppers on a baking sheet and drizzle with half the olive oil and the honey.
Season, then bake for 20-30 minutes, or until peppers are tender.
Fill peppers with couscous and top with garlic and parsley.
Drizzle remaining olive oil over, season and top with rounds of cream cheese.
Serve warm or cold, as a side dish or starter.

Read more on: bake  |  fruit

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