Greek Style Couscous Stuffed Peppers

1. 1

   Preheat the oven and put the kettle on to boil.

2. 2

   Measure out 50g couscous (per person) and add 80ml (per person) boiling water and mix in a measuring jug.

3. 3

   Cover and leave water to soak in for 10 mins, while you prepare the peppers.

4. 4

   Cut peppers in half down the middle.

5. 5

   I find this method much easier to eat than cutting the top off and filling the whole pepper, although it is down to personal preference.

6. 6

   Deseed and devein the peppers, and put them in the oven/microwave until slightly soft (5 mins on high in the oven worked for me)

7. 7

   Stir couscous with a fork and mix in the feta, sundried tomatoes and olives.

8. 8

   Spread the pesto evenly on the inside of the peppers before spooning in the stuffing and packing it down.

9. 9

   Add the grated cheddar on top of the peppers and place in the oven for 5-10 minutes, or until the cheese has melted and starts to brown.

10. 10

    Add salad to garnish such as spinach leaves, and enjoy!!!

11. 11

    :)

* Per serving · 4 servings · Values may vary.

No additional tips available.