Mediterranean stuffed peppers

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• Linnie

  18 May 2010

  Linnie rated and commented on this recipe

  

  Made this over the week-end and served it with a green salad. Easy to make and perfect to serve. Made double the coucous and used it for lunches.

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• Mammu

  26 May 2010

  Mammu rated and commented on this recipe

  

  Baked the empty peppers in oven for 15-20 min instead of microwave. Did the cous-cous with chicken stock. Tasted really nice and easy to do also.

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• DrFabio

  26 May 2010

  DrFabio rated and commented on this recipe

  

  Made this last week adding chicken stock to the cous cous, and cashews instead of pine nuts. Really tasty and great leftovers for lunch. Will make this again, but probably more as a side dish.

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• DrFabio

  26 May 2010

  DrFabio commented on this recipe

  Oh - my peppers did nearly catch light in the microwave though - so be wary!

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• Argosdiva

  27 May 2010

  Argosdiva rated and commented on this recipe

  

  I put smoked salmon and dill (instead of basil) into the couscous mix and it was really delicious! Got the leftovers for lunch - can't wait!

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• Nanette McCrone

  28 May 2010

  Nanette McCrone commented on this recipe

  I made it last night for me and my partner! follwed the instructions to the letter except using pine nuts. Was very tasty! never had cous cous before and really enjoyed it! got some leftover filling too, so I will make lunches :) This is definitely one I will be making again! x

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• Nanette McCrone

  28 May 2010

  Nanette McCrone rated this recipe

  

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• VicWiggers

  02 June 2010

  VicWiggers rated and commented on this recipe

  

  Was a good light meal.

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• Frantic Flapjack

  09 June 2010

  Frantic Flapjack rated and commented on this recipe

  

  Good midweek meal - served with burgers. The couscous mixture is good on its own as lunch with some salad leaves.

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• Libby0

  29 June 2010

  Libby0 rated and commented on this recipe

  

  Delicious! I made this and took it to a BBQ everyone loved it and couldn't believe how easy it was. The left-overs the next day were yummy.

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• EllesNewEnglandKitchen

  06 July 2010

  EllesNewEnglandKitchen commented on this recipe

  Made these last night with quinoa instead of couscous. We loved them! Even one of my kids, which is saying a lot. Used nice juicy grape tomatoes, a nice amount of basil, olives, pistachios instead of pine nuts, and and a great herbed feta. Also topped with some feta for some good crusty browning in the oven. Definitely making these again!

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• Ella

  31 August 2010

  Ella rated this recipe

  

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• Daniela

  01 March 2011

  Daniela rated and commented on this recipe

  

  Lovely and so easy to make, i have added some chick peas too to bulk it up and so that there was plenty left for lunch the next day.... Couscous tasted nice cold too. One of family favourites now!

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• juju_p

  06 April 2011

  juju_p rated and commented on this recipe

  

  Made this a few times now and it's really easy and very tasty. I serve it with some Greek style lamb marinaded with lemon, garlic & oregano and a Greek salad. Agree it's good to have some couscous leftover to eat on it's own!

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• is it worth waiting for?

  28 April 2011

  is it worth waiting for? commented on this recipe

  good recipe, although i stuff peppers spanish style....check out my food blog.... http://isitworthwaitingfor.blogspot.com/2011/04/spanish-stuffed-peppers.html

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• Meike

  10 May 2011

  Meike rated this recipe

  

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• hopeful

  22 May 2011

  hopeful rated and commented on this recipe

  

  Great with a green salad for lunch

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• Annacb

  04 June 2011

  Annacb rated and commented on this recipe

  

  So easy to make and so tasty! Will make this again and again!

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• Chocolate Lady

  22 June 2011

  Chocolate Lady commented on this recipe

  I have made this recipe 3 times now...I love it. I actually use the Romano Peppers (the long thin ones) and serve it with Tzatziki. Very yummy and healthly too

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• mike comerford

  17 May 2012

  mike comerford rated and commented on this recipe

  

  delicious

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Ingredients

• 1 large red and 1 large yellow pepper , halved and deseeded (leave stalks on)
• 85g couscous
• 25g pine nuts , toasted
• handful black olives , roughly chopped
• 50g feta cheese , crumbled
• 50g semi-dried tomatoes , snipped, or handful cherry tomatoes, quartered
• 2 tbsp shredded basil

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Difficulty and servings

Serves 2

Easily doubled

Preparation and cooking times

Prep 15 mins

Cook 25 mins

Vegetarian

Ingredients

• 1 large red and 1 large yellow pepper , halved and deseeded (leave stalks on)
• 85g couscous
• 25g pine nuts , toasted
• handful black olives , roughly chopped
• 50g feta cheese , crumbled
• 50g semi-dried tomatoes , snipped, or handful cherry tomatoes, quartered
• 2 tbsp shredded basil

Per serving

321 kcalories, protein 11g, carbohydrate 37g, fat 15 g, saturated fat 4g, fibre 4g, sugar 13g, salt 1.4 g

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