Roasted Red Peppers stuffed with couscous, mediterranean vegetables and greek feta cheese are great as a main or as a delicious side dish to chicken or fish.
Place the peppers in a pan of boiling water and boil for 5 minutes, then remove and drain.
8 red peppers
Put the couscous in a bowl, add the hot vegetable stock, cover with a plate or a tight fitting lid and leave to stand for 5 minutes.
250 g couscous, 400 ml vegetable stock
Meanwhile, heat the oil in a pan and fry the courgette and onion until soft.
2 tablespoon olive oil, 2 courgettes, 2 red onions
Fluff up the couscous with a fork. Add the lemon juice, 1 tablespoons of olive oil, courgettes, onions, feta cheese and most of the chopped mint.
1 lemons, 200 g feta cheese, 10 g fresh mint
Place the pepper halves on a baking tray, spoon in the couscous mixture and bake in the oven for 20 minutes.
Sprinkle with the remaining mint and serve with a green salad and the remaining couscous
Notes
The nutritional information shown is an estimate and is based on four pepper halves per person.
Ingredients
Peppers - Use red, yellow, or orange peppers for this recipe as they have a nice sweet flavour. Green peppers have a more bitter taste and I wouldn't recommend those.
Couscous - I've used the smaller couscous rather than the giant couscous as it's easier to stuff the peppers with.
Feta Cheese - traditional greek cheese with a strong tangy salty flavour. It's traditionally made from the milk of sheep or goats.
Vegetables - red onion goes well with feta cheese and mint and courgette (zucchini) is delicious fried.
Substitutions
Couscous - Couscous works well for stuffing peppers as it's very easy to flavour but you could also use rice or cooked lentils.
Feta Cheese - you can substitute halloumi cheese which also has a strong salty flavour and cooks well or even a soft goat's cheese.
Vegetables - as well as courgette (zucchini) and red onion, you could also use aubergine (eggplant) or spring onions (green onions).
Herbs - I've used fresh mint as it goes well with the feta cheese. You could also use fresh basil. Dried herbs won't work in this recipe as you need fresh flavours.
Storage
Couscous along with the peppers can be stored in the fridge for up to 3 days. You can make these stuffed peppers in advance. Couscous can also be frozen for up to 3 months.