Stuffed peppers make the perfect vegetarian starter, side dish or even main course. This couscous recipe uses giant couscous but you can use normal couscous or any other type of grain.
Ingredients
- 1 large red and 1 large yellow pepper
- 100g ready-diced butternut squash
- ¼ tsp chilli flakes
- 75g giant couscous
- 300ml vegetable stock
- 1 tbsp toasted pine nuts
- Handful fresh coriander
- leaves, chopped
- 50g feta, crumbled
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6. Halve and deseed the peppers, keeping the stalks intact. Place them and the diced squash on a baking sheet. Drizzle with a little olive oil, season, and sprinkle the chilli flakes over the squash. Roast for 25 minutes, turning occasionally, until just tender.
- 2. Meanwhile, cook the giant couscous in a saucepan of boiling stock for 6-8 minutes, stirring occasionally. Drain through a sieve, then season. Stir the toasted pine nuts through the couscous along with the chopped coriander, roasted squash and feta.
- 3. Spoon the couscous into the pepper halves and place back in the oven for 5 minutes until warmed through.