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Stuffed red peppers

Stuffed red peppers

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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
Nutrition: per serving
NutrientUnit
kcal660
fat37g
saturates10g
carbs61g
sugars32g
fibre5g
protein18g
salt1.4g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, March 2016

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A star rating of 5 out of 5.8 ratings
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