Stuffed red peppers
An easy vegetarian main bursting with colour and flavour. Crumbly feta, grilled peppers, wholewheat couscous and pine nuts – perfect for a filling midweek supper for two
-
Prep:10 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 660
-
fat 37g
-
saturates 10g
-
carbs 61g
-
sugars 32g
-
fibre 5g
-
protein 18g
-
salt 1.4g
Ingredients
- 100g wholewheat couscous, rinsed and drained
- 3 tbsp raisins
- bunch parsley, roughly chopped
- 25g pine nuts
- 100g feta, crumbled
- pinch of cinnamon
- 3 tbsp olive oil
- 290g jar grilled whole peppers, drained and rinsed
Method
Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.
