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Mediterranean stuffed peppers

Mediterranean stuffed peppers

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(28 ratings)

Prep: 15 mins Cook: 25 mins

Easy

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

  • Vegetarian

Nutrition: per serving

  • kcal321
  • fat15g
  • saturates4g
  • carbs37g
  • sugars13g
  • fibre4g
  • protein11g
  • salt1.4g
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Ingredients

  • 1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 85g couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 25g pine nuts, toasted
  • handful black olives, roughly chopped
  • 50g feta cheese, crumbled
  • 50g semi-dried tomatoes, snipped, or handful cherry tomatoes, quartered

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp shredded basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

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.

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Comments (26)

dthom15spy's picture
1.25

I sim[ply cannot conceive the size of pepper which can contain the stuffing recommended in this recipe! They would have to be far bigger than can be found in my supermarket. please reply.

Lemonyginger's picture
3.75

These garnered lots of compliments at a BBQ yesterday. I have a 900w micro wave so 5 minutes was plenty to soften the peppers.
While I prepared the stuffing I left the peppers turned down on the plate to let the water drain out, then put them on a lightly sprayed - olive oil - baking tray.

It's easiest to hold a pepper in the palm of your hand and spoon filling in, then lightly press it down.

Next time I'm going to use mozzarella as it would melt and go nicely with the olives and sun dried tomatoes.

I left them in the oven for 15 minutes and the peppers were cooked beautifully. This is a recipe which will become an annual BBQ accompaniment.

catie74's picture

I use this recipe to serve 4 as a side. Half a pepper each with either pork or lamb chops or grilled chicken. Great for BBQ's

bubli's picture
1.25

Uhm ... after 5 mins in the microwave, my peppers were also undercooked and 10 mins in the oven didn't change much. The filling was yummy all by itself, but it didn't save the dinner, as half-raw peppers killed the experience.
Next time, I'll roast the peppers in the oven some 15 mins before stuffing them and also add some olive oil & seasoning to them.

cjayshore's picture

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.

popolll's picture
2

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.)

yasminehughes's picture
4

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.

thejjarcteam's picture
5

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!!!

sarahlh's picture

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

annacb's picture
5

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

hopefully's picture
5

Great with a green salad for lunch

jujuplatia's picture
5

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!

danielasimpson's picture
5

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!

elleskitchen's picture

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!

libby0's picture
5

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.

Frantic Flapjack's picture
3

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

vicwiggers's picture
3

Was a good light meal.

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