Middle Eastern Stuffed Peppers - cooking recipe

Ingredients

2 tbsp vegetable oil
1 None red onion, chopped
3 tsp Middle Eastern spice mix
1 lb ground beef
7 oz couscous
1 cup hot beef stock
1.5 oz dried currants
1/2 cup chopped fresh cilantro, plus extra sprigs to serve
2 None large red peppers, tops reserved, seeds and membranes discarded
1 None large green pepper
1 None large yellow pepper
1/2 cup aioli, to serve
None None mixed greens, to serve

Preparation

Preheat oven to 350\u00b0F. Heat 1 tbsp oil in a frying pan over medium heat. Cook onion, stirring, for 3 mins, or until softened. Add spice mix and cook, stirring, for 1 min, or until fragrant. Add ground beef and cook, stirring to break up lumps, for 5 mins, or until browned.
Meanwhile, place couscous in a heatproof bowl. Stir in beef stock then cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Add currants, cilantro and ground beef mixture.
Stand peppers up in a baking dish. Fill peppers with couscous mixture. Brush tops with remaining oil then place on top of peppers. Bake for 20 mins, or until tender. Top with extra cilantro. Serve with aioli and salad.