Mediterranean stuffed peppers

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• thejjarteam

  06 August 2012

  thejjarteam rated and commented on this recipe

  

  Very easy and yum too. Served as a side to a pork dinner! The microwaving worked really well - i was a bit dubious but it was so easy to do and less hassle. I reheated them on the BBQ once they were stuffed which gave them a really nice flavour. Will do again!!!

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• Yasmine Hughes

  24 January 2013

  Yasmine Hughes rated and commented on this recipe

  

  Found this recipe really easy and quick to make, great for lunch! They were little dry but served with iceberg lettuce and onion and garlic dip- so tasty! Furthermore I think they need more time in the mircrowave. I may try a flavoured cous-cous next time to increase the flavours.

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• Paul Beck

  08 May 2013

  Paul Beck rated and commented on this recipe

  

  Something went wrong. 5 minutes at full power left the peppers undercooked. 10 minutes in the oven left the stuffing cold and did nothing to finish off the peppers. The taste was potentially very good but undercooking meant that this was not the best recipe. (There is nothing wrong with my microwave. It works fine for other things.)

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• Claire

  20 May 2013

  Claire commented on this recipe

  Made this with cherry toms, mushrooms (uncooked), a packet of sundried tomato and garlic ainsley harriot couscous and the feta, topped with a little bit of cheddar before putting in the oven. Served with homemade potato wedges and salad. Only needed a half each so got another half for lunch tomorrow. Was really yummy.

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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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