Couscous Stuffed Peppers With Tomato Sauce

1. 1

   Preheat the oven to 350u00b0F. 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.

2. 2

   Place the peppers in a shallow baking dish. Fill with the couscous mixture and sprinkle with the cheese. Cover with foil.

3. 3

   Bake for 25 mins until the peppers are tender, uncovering for the last 10 mins to lightly brown the cheese.

4. 4

   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.

* Per serving · 4 servings · Values may vary.