Roasted Sweet Pepper Stuffed with Couscous and Feta

Roasted red pepper halves filled with a savory mixture of fluffy couscous, tart lemon, raisins, and crumbled feta cheese.

Cook Time

10 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

85
g

Feta Cheese

crumbled

Fruits

1
piece

Lemon

juice only

100
g

Raisins

GrainsCereals

150
g

Couscous

Liquids

200
ml

Vegetable Stock

hot

NutsSeeds

1
bunch

Coriander

fresh, chopped

OilsFats

5
tbsp

Olive Oil

Vegetables

1
piece

Red Pepper

cut in half lengthways and seeds removed

Steps

Preheat the oven to 200°C.
Roast the pepper on a non-stick baking tray for ten minutes.
Pour 200ml of hot stock over the couscous in a heatproof bowl.
Cover and leave to stand for five minutes.
Fluff the couscous with a fork and add lemon juice and olive oil.
Stir in raisins, coriander, and feta, then stuff the mixture into the pepper halves.