Recipe for Tracy Roystons Mixed Peppers Stuffed with Cous Cous 
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Yield:
4 servings
Ingredients:
Amount Ingredient
4 med -large mixed, (in colour)peppers, halved
150 gm Cous cous
3/4 pt Boiling water
1 x Vegetable stock cube
1 med -large onion, chopped
2 x Cloves garlic, crushed
125 gm Each mushrooms and tomatoes, all quartered
125 gm Sweetcorn, tinned or frozen
2 tsp Mixed herbs
3 tbl Worcestershire sauce
3 tbl Tomato puree
125 gm Cheese of your choice eg Chedder or Gouda, grated
Instructions:
Instructions: 1 Cut the pepper in half, brush with oil and place onto a baking tray.

Place the stock cube in a jug, add 3/4 pint/450ml boiling water and stir until the cube has dissolved.

2 Add the cous cous and stand for 10-15 minutes until all the vegetable stock has been soaked up. Heat 1 tbsp oil in a wok or frying pan, add your chopped onion and crushed garlic.

3 When the onion starts to soften, add your mushrooms, sweetcorn, tomatoes and Worcestershire sauce, herbs and tomato puree.

4 Mix or stir lightly for 2-3 minutes. Take off the heat and add the cous cous to your wok or frying pan mixture. Stir or mix well until all the juices are soaked up by the cous cous.

5 Stuff the peppers with the mix and sprinkle with grated cheese. Place in the oven on 190c/375f/Gas 5 for 25-30 minutes.

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