Stuffed Peppers with Couscous
Delicious roasted sweet peppers stuffed with cous cous and olives to amke a really tasty, easy supper recipe. Serve with green salad
Ingredients
- 2 large Peppers, any colour cut in half length ways with pith and seeds removed
- 1 tablespoon olive oil
- 80 g couscous
- 130 ml Boiling water
- 40 g feta cheese
- 2-3 small tomatoes chopped
- 25 g flaked almonds
- 4-5 basil leaves torn
- 10-15 olives halved
Instructions
- Brush the peppers with olive oil and place in a baking dish
- Bake in an oven for 15-20 minutes at 200 degrees C until soft
- Meanwhile, place the couscous in a bowl
- Pour over boiling water to about 1cm above the couscous
- Allow to stand for 5 minutes
- Stir the tomatoes into the couscous
- Add the almonds and basil leaves and stir
- Add the olives and stir
- Crumble the cheese in and stir
- Spoon the mixture into the peppers, dividing it evenly between the pepper halves
- Spoon any excess over the top
- Bake in the oven for about 20 minutes at 160 degrees C
- Serve immediately