Stuffed Peppers with Pumpkin
Knife, chopping board, peeler, 2 x roasting trays,
1 x small frying pan,
1 x medium-size jug (pyrex or similar),
1 x mixing bowl
Peel and de-seed the squash. Chop into cubes, around the size of a large dice.
Place 3/4 in a roasting pan, drizzle with olive oil, and season with salt and pepper.
Cut the long peppers in half lengthways, remove seeds and stalks. Place in roasting tin and drizzle with olive oil
Roast pumpkin for 30 mins and peppers for 20 mins at 200 c/ 392f
For the filling:
Take 1 cup of couscous in a medium bowl and cover with 1 cup of boiling water and a little oil, salt and pepper. Cover with a plate or chopping board and allow to steam for 5 mins.
Chop the red pepper into cubes and in a frying pan, sauté with a little oil for 5 minutes, or until softened slightly.
Rinse chickpeas, and half the roast pumpkin cubes.
In a jug, stir the veg stock, harissa and tomato paste, add this to the chickpea mix and simmer for 5 minutes, allowing flavours to infuse. Turn off the heat.
Chop herbs and spring onions and stir into the couscous, add a tbsp of the chickpea mix, and a drizzle of olive oil to moisten a little.
Fill the pepper cavities with couscous and load up with the chickpea mix, finally the roast pumpkin and cubed feta (if using).
1 medium sized pumpkin or butternut squash
3 long peppers
2 spring onions
1 red pepper
1 tin of chickpeas
1 cup of couscous
1 dessert spoon harissa paste
1 tbsp tomato puree
1/2 cup veg stock
1 handful fresh herbs (coriander used here)
100 g feta (optional)