Roasted Stuffed Peppers

These were really tasty, healthy and nicely filling. I used larger peppers and served them with a crispy side salad and balsamic vinegar dressing as a main, but they work equally as well with smaller peppers for a tasty wholesome starter.

I love butternut squash and often buy it to keep in until some inspiration crops up,  everything else was what I had left over in the cupboard, nothing too adventurous, making them easy to make.

Ingredients are as follows for 4 servings;

4 red peppers

1 sachet of Ainsley's roasted vegetable cous cous

1 butternut squash

2 red onions

2 gloves garlic (add/remove to taste)

1 large carrot

Chili powder

Sea salt

Black pepper

Extra virgin olive oil

First off, pre-heat the oven for the roast peppers (I never know what temperature - I usually guess - so let's say to 200 degrees?)

Chop garlic and onion finely and add to a hot pan with a drizzle of olive oil (although make sure the pan's not too hot - don't want to brown/burn the onions!)

Dice butternut squash and carrot into small cubes and add to the pan, cooking until the carrots are slightly slightly soft (take off the heat before the butternut squash goes squishy).

Season the mixture with sea salt, black pepper and a bit of chili powder to taste, meanwhile boiling the kettle to add to the cous cous.

Add boiling water to cous cous, leave for 5 minutes and fluff the cous cous with a fork and add to the pan.

Mix everything together in the pan, then after carefully slicing the peppers lid off (we want to pop them back on for presentation!), stuff the peppers with the mixture and pop into the oven. I never know how long for either so I just keep checking on them until they're slightly brown and ready to eat!