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Stuffed Peppers

Recipe

A delightful contrast of textures and flavours.

Serves: 2 | Prep time: 20 mins | Cooking time: 45 mins

Mediterranean | Vegetarian | Main       

Ingredients

  • 4 Peppers
  • 1/2 Pack couscous
  • 1 Small red onion
  • 1/2 Pack feta
  • 70g Almonds - slightly crushed
  • 1 Pack of parsley
  • 1/2 Pack cherry tomatoes
  • 1 Bulb of garlic - split into cloves
  • 4 Big sprigs of thyme
  • Salt and pepper
  • Olive oil
  • Lemon juice

Method

  1. Preheat the oven to 180 degrees.
  2. Halve the peppers. Remove the seeds and white pith.
  3. Place on a baking tray cut side up with the tomatoes, garlic cloves and thyme.
  4. Drizzle with a little olive oil and season lightly with salt and pepper.
  5. Roast until the peppers start to soften - 10-15 minutes. They should still keep their shape.
  6. Make the couscous following the instructions on the pack making sure to stir with a fork occasionally to ensure it’s fluffy. Stir in a glug of olive oil.
  7. Fine dice the red onion, toast the almonds, chop the parsley and add to the couscous.
  8. Season the couscous with lemon juice, salt and pepper to taste.
  9. Fill the peppers with the couscous and top with crumbled feta.
  10. Bake for a further 10-15 minutes - just until the feta is melted with a little colour.