Mediterranean stuffed peppers

Mediterranean stuffed peppers

  • 1
  • 2
  • 3
  • 4
  • 5
(23 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
321
protein
11g
carbs
37g
fat
15g
saturates
4g
fibre
4g
sugar
13g
salt
1.4g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
  2. Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

Recipe from Good Food magazine, June 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
drfabio's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

mufalda's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

linniemills's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

Pages

Questions

Tips