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Ratatouille stuffed capsicum

Jennifer Schmidt
  • 75 minutes
  • Serves 4

INGREDIENTS

1/3 cup

Basil, leaves

3 cloves

Garlic

1 cup

Mushrooms

1

Onion, large

1/2 cup

Tinned chickpeas

1 1/2 cups

Tomato passata

1

pieces Zucchini, large

1 1/2 cups

Couscous

1

Salt and pepper

1 tbsp

Olive oil

1 1/2 cups

Water

4

Medium sized red capsicums (bell peppers)