Pesto Peppers topped with Halloumi

I was thinking about how I could make this one a reality for days. Pesto and halloumi are great ingredients and this is a fairly quick meal which really doesn't need a lot on the side to make it filling. I MIGHT have added a couple of hash browns after the shot - don't judge me! I've been walking a lot recently. My days off, I manage somewhere between 20 and 27 thousand steps. I love my Fitbit Charge 2 - a Christmas present from Mr K. I didn't realise how competitive I was until I got my Flex last year!

Stats: Makes six halves, which works out well for our family - two for the adults, one each for the children. Although these were made on an evening that the children weren't eating with us...

Ingredients: -

75g couscous

Three large red peppers

40g pesto

120ml hot vegetable stock

six baby courgettes, or one normal one

ten cherry tomatoes

five baby corn

225g halloumi

Set the oven to 200°C to preheat the oven.

Cut your peppers in half, remove seeds and pith and put to one side.

In a bowl, put your couscous, pesto and vegetable stock in to a bowl and leave for ten minutes.

Thinly slice the baby corn and courgettes, quarter the tomatoes. Add these to the couscous mixture and mix well. Stuff the peppers and put in the oven for 20 minutes.

Meanwhile, slice the halloumi a thumb thick and cook according to this recipe from Amuse Your Bouche.

Take the peppers out of the oven, top with halloumi and serve.