Stuffed Peppers

This recipe is so adaptable, feel free to add in extra veg you may have in the fridge!

40 Minutes

Serves 1

What you'll need…

  • 1 Pepper
  • 75g Cous Cous
  • 150ml Vegetable stock
  • 50g Feta
  • 50g Cherry vine tomatoes
  • 1-2 Spring onions
  • Squeeze of lemon
  • 2 Tablespoons of coriander
Depositphotos 58451507 s 2019 min

The method

1

Heat your oven to 200°C, chop your pepper in half and scoop out the middle. Place onto a baking tray and roast for around 20 minutes or until they begin to soften.

2

Prepare the cous cous by placing the grains into a heatproof bowl and pouring over the stock. Cover and leave to stand for 5 minutes. Use a fork to fluff up the cous cous.

3

In the meantime, chop the spring onions, cherry tomatoes, herbs and feta and stir through with the cous cous. Sqeeze over a dash of lemon juice. Season to your taste.

4

Fill the peppers with the cous cous mixture and place back into the oven for another 10 minutes. Enjoy!

5

Recipe inspired by Olive Magazine.

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