Stuffed red peppers
Ingredients
- Step 1 100g wholewheat couscous , rinsed and drained
- Step 2 3 tbsp raisins
- Step 3 bunch parsley , roughly chopped
- Step 4 25g pine nuts
- Step 5 100g feta , crumbled
- Step 6 pinch of cinnamon
- Step 7 3 tbsp olive oil
- Step 8 290g jar grilled whole peppers , drained and rinsed
Calories: 660
Carbohydrate: 61 g
Protein: 18 g
Fat: 37 g
Cook time: 30 minutes
Prep time: 10 minutes
Total time: 40 minutes
Servings: 2
TAGS
Dinner
Lunch
Main course
Supper
British
2 of 5-a-day
Calcium
Charlie Clapp
Couscou
Easy vegetarian main
Family friendly
Fetum
Roasted red pepper
Spring
Stuffed pepper
Vegetarian
Vit C
Directions
- 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.