Stuffed Peppers

Ingredients

• 2 Large Red Peppers
• 85g Couscous
• 30g Pine Nuts
• 50g Feta Cheese
• 50g Cherry Tomatoes
• 125g Boiling Water
• A Small Handful of Black Olives, Pitted
• 2 Tablespoons of Shredded Fresh Basil

Method

⦁ Preheat the oven to 200c/ gas mark 6.
⦁ Slice 2 red peppers in half and deseed them. Place the red peppers onto a plate and microwave on a medium heat for 4-5 minutes, until they soften.
⦁ Place the red peppers onto a baking tray.
⦁ Add 85g of couscous to a medium sized bowl and pour in 125g of boiling water. Stir the ingredients together, cover the bowl and leave to stand for 10 whole minutes.
⦁ Chop 50g of cherry tomatoes up into small pieces.
⦁ Stir the couscous to break it up and then mix in 30g of pine nuts, a small handful of pitted black olives, 50g of feta cheese broken up, tomatoes and 2 tablespoons of shredded fresh basil. Stir the ingredients together and then spoon the couscous mixture into the peppers halves.
⦁ Place the baking tray in the oven and bake for 10-12 minutes.

*Top Tip
You can add a few chilies into the couscous mixture.

Recipe by Hannah Crawford

Photography by Hannah Crawford