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Happy Chilli Peppers

Happy Chilli Peppers

1. Pre heat oven 220 C/Gas 7.
2. Halve chillies and remove seeds. Place upwards like canoes on a baking tray and drizzle with rapeseed oil. Roast for 10 minutes to cook yet retain their shape.
3. Meanwhile place couscous in a small bowl and cover with boiling water straight from the kettle. Season and set aside to hydrate, stirring from time to time. Add herbs – and a pinch of chilli if wished.
4. Spoon teaspoons of warm couscous into the chillies and dot with wedges of the pickled onions – you can add a smile with a little pimento if wished!
This recipe needs the chubby chillies not the long thin ones!