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Method Prep:10min › Cook:20min › Ready in:30min
Place the couscous in a bowl and add enough boiling water to cover plus about an inch.
Boil the peas for about 3 to 4 minutes in salted water, drain then set aside.
In a frying pan heat a little oil and then add the spices. Cook through briefly then add the very finely chopped shallots, crushed garlic and the tomatoes. Fry gently for about 5 minutes or until the shallots have softened.
Place a little of the couscous into a shallow oven-proof dish. this gives a stable base to rest the peppers on.
Cut the peppers in half top to bottom including a short stub of stalk. Carefully cut out the seeds and any white pith. Place in the dish bedding them down in the couscous.
Mix the shallot mixture with the remaining couscous and the drained peas, and then spoon into the empty peppers.
Place in a pre-heated oven and bake at 180 C / Gas 4 for about 20 minutes.
For a larger helping (1 pepper per person) and an alternative way to prepare the peppers, slice of the top and keep along with a section of stalk as the lid. Scoop out the seeds and the pith, fill with the couscous mixture and bake with the lids replaced. Another alternative is to use rice instead of couscous.