Couscous Stuffed Peppers With Tomato Sauce - cooking recipe

Ingredients

100 g frozen peas
4 None pointed red peppers
250 g couscous
2 tbsp basil pesto
2 tbsp olive oil
100 g feta cheese
1 None onion, chopped
1 tbsp tomato paste
800 g tomatoes, skinned and chopped
4 tbsp chopped basil
None None basil leaves, to garnish

Preparation

Preheat the oven to 350\u00b0F. Place the couscous in a large bowl. Add 1 1/2 cups boiling water, pesto and 1 tbsp of the olive oil. Let stand, covered, for 5 mins. Cook the peas in boiling water for 2 mins. Drain. Stir into the couscous.
Place the peppers in a shallow baking dish. Fill with the couscous mixture and sprinkle with the cheese. Cover with foil.
Bake for 25 mins until the peppers are tender, uncovering for the last 10 mins to lightly brown the cheese.
Meanwhile, for the tomato sauce, heat the remaining 1 tbsp oil in a medium saucepan on medium heat. Cook the onion for 3 mins until softened. Add the tomato paste and tomatoes and cook gently for 5 mins until the tomatoes have softened to make a chunky sauce. Stir in the basil and season to taste. Serve with the peppers. Garnish with basil leaves.