Ingredients

For the stuffed peppers

3 large orange peppers

100g uncooked couscous

1 tin black beans, drained

1 small red onion, finely chopped

1 garlic clove, crushed

1 tsp smoked paprika

1 tbsp olive oil

Handful of fresh coriander

Salt and pepper to taste

 

For the peanut butter sauce

3 tbsp Freda's Black Pepper & Cornish Sea Salt Peanut Butter

1 tbsp soy sauce

1 tbsp lime juice

1 tsp maple syrup

2–4 tbsp warm water

 

Method

1. Preheat your oven to 190°C (170°C fan).

2. Slice the tops off the peppers and remove the seeds. Carefully carve little Halloween faces into the sides.

3. Rub with olive oil and roast for 10 minutes.

4. Meanwhile, prepare the couscous according to the packet instructions.

5. Fry the onion and garlic until softened. Add the black beans, smoked paprika and cooked couscous. Stir through the coriander.

6. Fill the peppers with the mixture, replace their lids and roast for another 15–20 minutes until tender.

7. Whisk together the peanut butter, soy sauce, lime juice and maple syrup. Gradually add warm water until you have a smooth, pourable sauce.

8. Drizzle generously over the stuffed peppers and finish with fresh coriander.