- 6 large Bell pepper
- 1 tablespoon olive oil
- 2 cloves garlic (crushed)
- 1 small zucchini (finely chopped)
- 1 tablespoon lemon juice
- 2 cups prepared Couscous
- 14 ounces canned chickpeas (drained and rinsed)
- 1 teaspoon dried oregano
- 2 tablespoons finely chopped cilantro
- ½ teaspoon salt
- ¼ teaspoon peppers
- ½ cup vegan cheese (crumbled)
1 Sieve, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Pot, 1 Wooden spoon, 1 Tablespoon, 1 Bowl
Using a sharp knife, slice the tops off of the peppers and set aside. Scoop out the membranes and seeds and discard.
In large pan of lightly salted boiling water, simmer the peppers and tops, covered, for 4-5 minutes. Drain well.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking dish.
Heat the oil in a pan over a medium heat. Add the garlic and courgettes and cook gently for 2 minutes. Stir in the lemon juice and cook for 1 minute, then remove from the heat.
Stir in the couscous, chickpeas, oregano, coriander, salt, and pepper. Stir in the cheese. Fill each pepper with the couscous mixture. Place upright in the baking dish. Cover with the pepper tops.
Bake for about 20 minutes, until piping hot. Serve immediately.