The BBC Good Food logo
Mediterranean stuffed peppers

Mediterranean stuffed peppers

By
Rating: 4 out of 5.45 ratings
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal321
fat15g
saturates4g
carbs37g
sugars13g
fibre4g
protein11g
low insalt1.4g
Advertisement

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 tomato snipped, or handful cherry tomatoes, quartered
  • 2 tbsp shredded basil

Method

  • STEP 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.

  • STEP 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 TIPS
COUSCOUS SALAD
The couscous stuffing can be served as a salad in its own right - good for a packed lunch. Simply place in a lidded container and top with a handful of mixed salad leaves. Stir through just before eating.

Goes well with

Recipe from Good Food magazine, June 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.45 ratings
Advertisement
Advertisement
Advertisement

Sponsored content