Step 1
Preheat oven 180°C/gas mark 5.
Step 2
To make the filling, melt 50g Pure spread in a frying pan and stir-fry the garlic and spring onions for 2 minutes.
Step 3
Add the couscous and stir-fry for 2 minutes.
Step 4
Add vegetable stock, mix well and remove from heat.
Step 5
Stir in the parsley and pine nuts and season to taste. Add more vegetable stock if the mixture is dry.
Step 6
Cover with a lid and set aside.
Step 7
To prepare the vegetables, cut the peppers in half, lengthways, through the stalk and remove the seeds.
Step 8
Spoon the couscous filling into the peppers. Place the filled peppers into an ovenproof dish.
Step 9
Dot the remaining Pure spread over the top of the vegetables, cover with tinfoil and bake for 45 minutes.
Step 10
Remove the foil to brown the peppers 5-10 minutes before the end of cooking time.
Step 11
Cook’s tip: Serve with a red pepper sauce.
