This colourful continental lunch idea is as healthy as it is tasty.
Mediterranean Stuffed Peppers
2 x 3 packs Mixed Peppers
1 x 100g pack of World Foods Hot & Spicy Cous Cous
1 x 100g pack of World Foods Lemon & Coriander Cous Cous
1 x 100g pack of World Foods Roasted Veg Cous Cous
200g of Cocktail Vine Tomatoes
1 x Courgette
Preheat the oven to 200°C/400°F/Gas mark 6.
Cut the peppers in half lengthways and remove seeds.
Chop the courgette and tomatoes finely.
Cook the three types of cous cous separately, as per pack instructions.
Divide the courgettes and tomatoes equally between the cous cous.
Put all the peppers on a baking tray, cover loosely with some tin foil and bake.