sweet-stuffed ramiro peppers with salted lemon yoghurt

serves 2

1 tablespoon olive oil

1 onion, finely sliced

6 Ramiro peppers

200g (7oz/1¼ cups) couscous

200ml (7fl oz/scant 1 cup) hot vegetable stock

small handful of fresh flat-leaf parsley, finely chopped

small handful of fresh coriander (cilantro), finely chopped

¼ teaspoon ground cinnamon

¼ teaspoon ground mixed spice

1 tablespoon plump sultanas (golden raisins)

1 tablespoon flaked (slivered) almonds

For the yoghurt dressing

4 tablespoons unsweetened soya yoghurt

pinch of sea salt

juice of ½ unwaxed lemon

Try to source Ramiro peppers as they have a thinner skin than regular bell peppers, so they roast faster with a sweet, smoky taste.

Preheat the oven to 200°C/400°F/Gas 6.

Heat the oil in a pan over a low heat. Add the onion to the pan and fry for 10 minutes until browned.

Chop the top off the peppers and slice in half lengthways, removing the seeds and inner stem. Place on a baking tray and roast for 10 minutes until the edges have darkened.

In the meantime, tip the couscous into a small bowl with the hot vegetable stock. Cover with a lid and allow the stock to absorb over five minutes. When the couscous is light and fluffy, fork through and stir in the parsley and coriander.

Remove the onion from the heat after 10 minutes and spoon in the couscous. Sprinkle in the cinnamon and mixed spice and stir through the sultanas and flaked almonds. Spoon the onion and couscous filling into the peppers and keep warm.

To make the dressing, whisk the yoghurt and salt in a bowl with the lemon juice. Spoon over the stuffed peppers just before serving.

Serve with Caramelized red onion houmous and Chickpea, apricot and maple pan-tagine.