Stuffed vegetables of all variety is the tradition for Succot. Full of wonderful flavours and texture, these stuffed peppers make a great yom tov meal as they can be made in advance and require no last-minute attention. Just omit the cheese in the topping if you want to make it parev or vegan.

Ingredients

  • 2 large red peppers
  • 50g couscous
  • 100ml vegetable stock
  • 50g cherry tomatoes – sliced
  • 50g black olives
  • 30g hazelnuts – roasted and roughly chopped
  • 2 tablespoons parsley
  • Zest of 1 lemon
  • Salt and freshly ground black pepper

Topping

  • 2 tablespoons breadcrumbs
  • 2 tablespoons Chevington Grated Mature Cheddar

METHOD

  1. Preheat the oven to 200°C / 400°F/ Gas mark 6.
  2. Cut the peppers in half through the stalks and scoop out the seeds. Transfer to a tray lined with baking parchment.
  3. Bake for 20 minutes or until just tender.
  4. Tip the couscous in a bowl and pour in the hot stock. Cover and leave for five minutes and then fluff up with a fork.
  5. Add the cherry tomatoes, olives, hazelnuts, parsley and lemon zest
    and season well. Mix well and spoon into the pepper halves.
  6. For the topping, mix the breadcrumbs with the Chevington
    Grated Mature Cheddar.  Sprinkle on top.
  7. Return to the oven for 15 minutes until the cheese topping is golden.