Stuffed Peppers
This recipe is a super easy and speedy way to a delicious vegetarian classic. By oven roasting this couscous filled pepper, the top will become crispy and contrast nicely with the soft and salty feta cheese.
Ingredients (1 person):
2 spring onions, chopped
handful of couscous
40g feta, cubed
Red pepper, halved
Olive oil
Salt & pepper
Recipe:
Pre-heat your oven to 190°C/gas 5.
Gently fry the spring onions over a medium heat in a splash of olive oil. Just before they start to colour, add a handful of couscous and a splash of water (about 20ml). Remove from the heat and allow to rest while you cut the pepper into 2 halves. After 5 minutes the couscous will have doubled in size, add some cubes of feta and then stuff the 2 halves of pepper.
Cook in the oven for 20 minutes until the pepper is cooked and then serve.