Couscous & Feta Stuffed Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 - 6
Ingredients
  • 4 - 6 sweet pointed peppers (you may also use red bell peppers for this recipe)
  • 250g couscous
  • 200g feta cheese
  • 1 stock cube (I am using Oxo vegetarian stock cubes)
  • ¾ of a pint (425ml) of boiling water
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • oil for frying
  • 1 large onion
  • 3 cloves of garlic
  • ½ tsp salt (the feta cheese and stock also contain salt, so adding less is better)
  • 3 tbsp tomato puree
  • ⅓ of a bunch of coriander
Method
  1. Start by boiling ¾ of a pint (425ml) of cold water.
  2. Dissolve 1 stock cube in ¾ of a pint (425ml) of boiling water, add 1 tbsp of olive oil to the stock....
  3. followed by 2 tbsp of lemon juice and mix together.
  4. Weigh 250g of couscous, then pour over the stock. Mix well and leave covered with some clingfilm to allow the couscous to absorb all the stock.
  5. Next, peel and dice 1 large onion.
  6. Peel and chop 3 cloves of garlic.
  7. In a large frying pan heat up some oil (I usually pour enough oil to cover the base of my frying pan).
  8. Once the oil is hot add the diced onion and chopped garlic....
  9. followed by ½ tsp of salt. Mix and let the onions fry until soft, this should take about 5 - 7 minutes.
  10. Whilst the onion fries, prep the peppers (wash, slice and remove seeds) and chop the coriander. You can leave the peppers whole and don't have to cut them like I did, I just wanted to expose the filling so they would look more attractive once served. They were a little difficult to plate up cut open like this as the peppers became quite soft, but hey, you learn as you go, lol!
  11. Once the onion and garlic look soft (bottom right photo), you may add the remaining ingredients.
  12. Add 3 tbsp of tomato puree, mix well and gently fry.
  13. By now the couscous will have absorbed all of the stock, fork through to fluff up and add to the frying pan.
  14. Fry for a couple of minutes, you will see the couscous take on a reddish colour.
  15. Add the chopped coriander just as you remove the couscous from the heat, you don't want to cook the coriander. Transfer the couscous to a bowl and allow to cool.
  16. Once cooled, crumble in 200g of feta cheese, keep some large crumbly chunks.
  17. Place the halved peppers on a baking tray.
  18. Next, I stuffed and baked my peppers with the filling inside but I would actually recommend baking the peppers with a light drizzle of oil for 10 - 15 minutes on gas mark 6 BEFORE adding the filling, THEN placing the filling inside and baking for 5 more minutes to heat the filling. The reason being that I found the peppers took longer to bake being stuffed and some of the couscous on top dried out, this could be avoided by following this advice.
  19. I placed the couscous and feta filling inside the peppers, lightly drizzled with oil and baked these for 20 - 30 minutes on gas mark 6 until the peppers were soft. If you want to avoid the mistakes I made, follow the advice above. These peppers were delicious nevertheless and thoroughly enjoyed by all!
  20. Serve your Couscous & Feta Stuffed Peppers just as they are and enjoy!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/cous-cous-feta-stuffed-peppers/