Stuffed Peppers serves 2
Ingredients
2 Peppers
200g cous cous
Teaspoon ginger
Teaspoon cumin
Teaspoon butter
Handful of raisins
1 tablespoon grated cheese
Cooked meat, sliced
Method
Pre heat oven to 200 degrees
Put cous cous in a bowl and pour in enough boiling water to cover
Put clingfilm over the bowl and leave for 5 minutes
Once all the water has been absorbed, fluff cous cous up with a fork and add butter and mix
Add spices and raisins and stir
Slice peppers in half and de-seed
Spoon the mix into the empty pepper halves
Sprinkle with grated cheese
Pop into the oven for 15 minutes
Serve with sliced cooked meat.