These Stuffed Red Peppers are the second recipe I’ve done from this month’s BBC Good Food Magazine and they were so incredibly easy! The recipe requires very little cooking too, just 15 minutes in the oven and most of the ingredients have long shelf lives so can be kept until needed. The colours of this dish are so inviting and its really nice to have some stand-by veggie meals on-hand so that when veggie friends call, they’re not just given a version of what the meat-eaters are given without the meat. This is one that you will definitely be making again.
- 100 g wholewheat couscous
- 3 tbsp raisons
- pinch sea salt
- 100 g feta cheese
- 1 medium bunch of parsley
- pinch of ground cinnamon
- 25 g pine nuts
- 3 tbsp olive oil
- 1 jar of grilled whole red peppers, drained
- Place the couscous, raisons and salt in a bowl, just cover with boiling water, cover the bowl with cling film and set aside for 5 minutes.
- Chop your parsley and half your feta.
- Once the couscous has had 5 minutes, fluff it up with a fork and mix in the chopped parsley and feta followed by the cinnamon, pine nuts and 2 tablespoons of olive oil.
- Gently spoon the mixture into each of the peppers and place them on a baking dish. Scatter over the remaining mixture and crumble over the other half of the feta.
- Drizzle the last tablespoon of olive oil over the peppers and roast at 180 degrees Celsius for 15 minutes or until the feta starts to turn golden.