Little fingers are great at stuffing. Keep them busy with these perfect peppers
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Takes 15-20 minutes to prepare
Big chef: Weigh the couscous and put it into a bowl. Add 200ml boiling water and stir together. Cover with a plate or cling film. The couscous will soak up the water in about 5 minutes.
Big chef: Cut off the tops of the peppers, but don't throw them away. Slice a little off the bottom, so each pepper stands up. Remove the seeds from inside. Wash the peppers well and turn them upside down to drain.
Big chef: Peel the carrot ribbons and use scissors or clean hands to cut or break the ribbons into small pieces. Wash the spring onion and use the scissors to chop it finely.
Big chef and little chef: Wash the cucumber and radish and finely chop them into small pieces.
Little chef: Fluff the couscous up with a fork and stir in 2 large tablespoons of pesto.
Little chef: Add the prepared vegetables to the couscous. Stir everything together.
Little chef: Dry the peppers with some kitchen towels if they are still wet.
Little chef: Spoon the herb and vegetable couscous into your pepper 'bowls'.
Big chef: Cut the cherry tomatoes in half and add two tomato halves to each bowl.
Little chef: Pop the lids back on and they're ready to serve!
Always have a grown-up in the kitchen when you're cooking
© Fiona Bird 2009
Recipe reproduced from 'Kids' Kitchen' by kind permission of Barefoot Books Ltd
To order 'Kids' Kitchen' visit www.barefootbooks.co.uk
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