Goats cheese & couscous stuffed peppers

Another post for Ethel and the #capricornchallenge , this one takes a little more prep but its the oven thats doing the hardwork really. The goats cheese provides a lovely cheesy calcium hit to this impressive little dish which would make a great starter for a meal with friends or as a lunch dish.

Ingredients

• 2 red peppers - halved and seeds removed
• 1 packet of roasted vegetable couscous or plain couscous
• 1 tbsp olive oil
• 1 round of Capricorn goats cheese - diced
• 1 tbsp of caramelised onion chutney
• Pumpkin seeds or walnuts (optional if you want to add more crunch)

Method 

• Rub the peppers with olive oil
• Roast in the oven at 180c until softened
• Meanwhile prepare the couscous, following the instruction on the packet
• Once the couscous is ready stir in the caramelised onion chutney and the nuts or seeds if using
• Spoon into the cooked pepper shells and top with the chopped goats cheese
• Bake for another 10 minutes until the cheese is melted and lightly golden
• Delicious served with a dressed rocket salad.