Stuffed Bell Peppers with Miso Couscous

Directions

• Preheat the oven to 180°C (fan).
• Cut the bell peppers in half lengthwise. Remove the seeds and stems.
• Season the peppers with ground rock salt and black pepper, drizzle with olive oil, and place them cut-side up on a roasting tray.
• Roast the peppers in the oven for about 25 minutes, until softened and lightly caramelised.
• Meanwhile, heat a sauté pan over medium heat with a little olive oil. Add the chopped shallot and grated garlic, and cook gently until fragrant.
• Add the chopped sun-dried tomatoes, dried oregano, and white miso paste. Stir well and cook for 1–2 minutes.
• Pour in the water and bring to a gentle boil. Add the couscous, stir once, then remove from the heat.
• Cover with a lid and let the couscous steam for about 10 minutes.
• Remove the lid and fluff the couscous with a fork or chopsticks. Drizzle in extra virgin olive oil and season with salt and black pepper to taste.
• Once the peppers are ready, fill them generously with the couscous mixture.
• Sprinkle chia seeds and smoked paprika over the top, then return the stuffed peppers to the oven and roast for another 10 minutes.
• Serve the stuffed couscous peppers on a bed of salad leaves. Drizzle with extra virgin olive oil and finish with finely chopped parsley.
• Ready to serve.