Cheesy Stuffed Chillies

Ooh, I like all of these things. A bit of spice, a bit of cheese, some delicious smoky spices.

These are a great little side/snack. The original recipe called for jalapenos which I couldn’t find. So I got padron chillies which are a little smaller and just with a little spice kick. I think bigger chillies could be better because you can stuff more delicious couscous filling in them. You could even use sweet peppers if you have a spice-hater at home.

Versatile, easy, quick, yummy, veggie!

Ingredients

• 60g giant couscous (dry weight)
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• 2 tbsp parmesan, grated
• Handful of mozarella
• Salt and pepper
• 5 padron chilli peppers or jalapenos
• Bit more parmesan for scattering

Method

Bring 300ml water to the boil in a pan. Add the couscous, bring to a boil and simmer for 8 minutes.

While it’s cooking, halve the chillies and scoop out the insides and seeds. Arrange on a baking tray.

Preheat the oven to 200 degrees.

Drain the couscous, then stir in the spices and cheese and salt/pepper. Everything should gently melt together.

Spoon the cheesy mixture into the chilli halves, scatter with some more grated parmesan and bake for 20 minutes.

Serve as a delicious side!