- 2 large ish red peppers
- 2 tbsp olive oil
- Half a vegetable stock cube
- 1 red onion
- Half a small courgette
- Feta cheese
- Salt and pepper
I saw these at a friend’s house, and was inspired to give them a go. She never measures out the couscous. So if you have any left make a salad for the next day. Great served with salmon or mackerel.
Cut the peppers in half and take out the seeds and the pith, removing the stalk. Wash and leave to one side.
Now finely chop the onion and chop the courgette into small cubes. Fry these on a low heat until the onion is soft. Now add the couscous. Give it a stir through and then pour boiled water into a jug ensuring the stock cube dissolves and the pour over the couscous. You want the pan on the lowest heat possible. Let the couscous absorb the water. Season with salt and pepper and stir once they have absorbed the water. Switch off the heat.
Now chop the feta into small cubes and add 4/5 to each half cut pepper. Using a dessert spoon, fill the pepper with the couscous mixture. Using your fingers rub olive oil over the filled pepper skins. Lay them on a foiled baking tray.
Pop them into a preheated oven middle chef gas mark 6 for 40 mins.