These stuffed peppers are easy to make and full of flavour. Make them for a light supper or dinner party starter.
Ingredients
- 4 romano peppers, halved lengthways and seeds removed
- 3 tbsp extra-virgin olive oil, plus extra for drizzling
- 50g giant couscous (also called Israeli couscous or moghrabieh)
- 200g pack feta cheese, crumbled
- 150g cherry tomatoes, quartered
- Fresh coriander leaves to garnish
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Lay the peppers in an ovenproof dish, drizzle with 2 tbsp of the oil and bake for 10 minutes until beginning to soften.
- 2. Meanwhile cook the couscous according to the packet instructions. Mix with the rest of the ingredients and season to taste.
- 3. Remove the peppers from the oven, then stuff each half with the feta and couscous mixture. Drizzle with a little more oil and pop back in the oven for a further 15 minutes or until the peppers are cooked and the cheese has melted. Garnish with fresh coriander and serve.
Nutritional info
Per serving: 308kcals, 22g fat (8.6g saturated), 10.4g protein, 17.9g carbs (10.5g sugars), 1.9g salt, 3.7g fibre
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