Stuffed red peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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Showing items 1 to 3 of 6
- 100g wholewheat couscousrinsed and drained
- 3 tbsp raisins
- bunch parsleyroughly chopped
- 25g pine nuts
- 100g fetacrumbled
- pinch of cinnamon
- 3 tbsp olive oil
- 290g jar grilled whole peppersdrained and rinsed
Nutrition: per serving
- kcal660
- fat37g
- saturates10g
- carbs61g
- sugars32g
- fibre5g
- protein18g
- salt1.4g
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.
