Roasted sweet pepper stuffed with couscous and feta
By James Tanner
From Ready Steady Cook
Ingredients
- 1 red pepper, cut in half lengthways and seeds removed
For the stuffing
- 150g/5oz couscous
- 200ml/7fl oz hot vegetable stock
- 1 lemon, juice only
- 5 tbsp olive oil
- 100²µ/3½´Ç³ú raisins
- handful fresh coriander, chopped
- 85g/3oz crumbled feta cheese
Method
Preheat the oven to 200C/400F/Gas 6.
Roast the pepper on a non-stick baking tray for ten minutes or until it starts to soften.
Place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes.
Remove the plate and fluff the couscous up with a fork.
Add the lemon juice and olive oil and season well.
Stir through the raisins, coriander and feta cheese then stuff the pepper halves with the couscous. Serve warm or cold.
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