Stuffed red peppers
- Charlie Clapp
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Serves 2
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 5 out of 5.10 ratingsRate
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An easy vegetarian main bursting with colour and flavour. Crumbly feta, grilled peppers, wholewheat couscous and pine nuts - perfect for a filling midweek supper for two
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g wholewheat couscous
rinsed and drained
-
3 tbsp raisins
-
bunch parsley
roughly chopped
-
25g pine nuts
-
100g feta
crumbled
-
pinch of cinnamon
-
3 tbsp olive oil
-
290g jar grilled whole peppers
drained and rinsed
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Nutrition: per serving
- kcal660
- fat37g
- saturates10g
- carbs61g
- sugars32g
- fibre5g
- protein18g
- salt1.4g
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Method
-
step 1
Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
-
step 2
Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
-
step 3
Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.
Recipe from Good Food magazine, March 2016
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A star rating of 5 out of 5.10 ratings
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