What you need
• Bell peppers
• Mild cheddar
Start by taking the stems, seeds and veins out of your washed bell peppers. Next, prepare couscous. Once it goes into the water, roast the peppers whole in the oven, until they start to get soft. You can also throw them onto the grill, turning them every minute or so.
Remove the peppers from the oven or grill. Stuff with couscous and Chicken and Veal Pâté, and sprinkle with a mild cheddar. Put them back in the oven for another five minutes or so.
There you have it, a twenty-minute dinner that’s filling and delicious.