Stuffed roasted peppers

"Peppers stuffed with pine nuts, apricots and raisins is one of my favourite stuffed pepper recipes from Rose Elliot's "New Complete Vegetarian". It is simple and delicious dish with a Middle Eastern flavour (as the author of the book promises)."


Serves 4
1 onion, finely chopped
1 tablespoon olive oil
1 garlic clove, crushed
2 teaspoons ground coriander
2 teaspoons ground cinnamon
175g couscous
40g raisins
40g dried apricots, chopped
4 -5 red peppers
2 tomatoes, chopped
50g pine nuts
75g pitted black olives
1 tablespoon fresh flat-leave parsley, chopped
1 tablespoon fresh mint, chopped (I used 4 tablespoons)
salt and freshly ground black pepper
1 tablespoon tomato puree
150ml water


Method
In a large saucepan fry the onion in the oil until golden brown. Add the garlic, coriander and cinnamon and cook for 1-2min more until the flavours will release. Put the pan aside.


Preheat the oven to 180C (conventional oven). Put the couscous in a bowl with the raisins and apricots. Cover generously with boiling water and set aside for a few minutes. Wash and dry the peppers. Slice the tops off (retain them), and scoop out the seeds.


Drain any excess water from the couscous and mix it with the fried onion mix, the tomatoes, pine nuts, olives, mint and parsley. Season with salt and pepper.


Fill the peppers with the mixture and place the tops as lids. Stand the peppers in a deep baking dish. Mix the tomato puree with water, salt and black pepper and pour it round the peppers. Bake for 1 hour until the peppers are very tender.