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Couscous Stuffed Peppers

We consider the stuffed pepper the OG of the stuffed veg world (which fyi is very gangsta), but that doesn’t mean it can’t do with a refresh now and again. We love how easy, healthy and tasty stuffed peppers are, and this jazzed up pesto and hemp stuffed pepper is no exception.

Ingredients
  • For the pesto:
  • 40g Hemp Seed Hearts
  • 40ml Original Hemp Seed Oil
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 3 cloves garlic
  • 30g fresh basil
  • For the peppers:
  • 4 red peppers
  • 1 tsp Original Hemp Seed Oil (for brushing)
  • ½ tbsp Original Hemp Seed Oil (for frying)
  • 1 red onion
  • 1 can chickpeas
  • 70g couscous
  • For the tahini dressing:
  • 2 tbsp tahini
  • 2 tbsp cold water
  • A squeeze of lemon juice

Method

For the pesto
1

In a small dry pan, toast hemp seeds until golden brown (4-5 minutes).

2

Add all of your ingredients to a food processor and blitz, or crush with a pestle and mortar (however it will take much longer this way).

For the peppers:
1

Cut off the top of your red peppers. Remove the seeds. Dice the tops and reserve for later. Brush the peppers with 1 tsp of hemp oil and place in the oven for 10 minutes on 180°C.

2

In the meantime, heat up ½ tbsp of hemp oil in a large pan and add your diced onion. Gently fry for 5 minutes.

3

In the meantime, prepare couscous according to the instructions on your packet (cover with boiling hot water for 5 minutes) and set aside.

4

Next add chickpeas and red pepper tops to the onions. Gently fry for another 10 minutes.

5

Remove red peppers from the oven, then add couscous and pesto to your chickpea pan. Stir well, making sure that pesto covers everything well.

6

Add salt and pepper to taste, then using a spoon, carefully stuff the peppers with your mixture.

7

Bake at 180°C for a further 15 minutes. In the meantime, prepare your dressing by mixing tahini, water and lemon juice in a small bowl.

8

Drizzle the peppers with tahini sauce before serving.