3 red bullhorn capsicums, halved and deseeded
160 g semi-dried tomatoes and mozzarella balls in oil
140 g couscous
2 tbsp pesto
5 tbsp dried breadcrumbs
- Heat oven to 200C/180C fan. Arrange the capsicums, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.
- Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the capsicums, then sprinkle over the breadcrumbs.
- Bake for 15-20 mins until the top is crisp and the capsicums are tender.