Couscous Stuffed Peppers with Pumpkin and Feta
Super easy recipe that can be starter, main course or a side dish. Looks brilliantly colourful too.
Servings: 6 people
Ingredients
- 3 large bell peppers tricolour if possible
- 50 g cooked couscous
- 80 g peeled and diced pumpkin 1cm x 1cm cubes
- 80 g cubed feta cheese 1cm x 1cm cubes
- 250 ml vegetable stock
- 1 handful toasted pine nuts
- 1/2 tsp chilli flakes
- 2 tbsp olive oil
- 1 handful fresh mint chopped
- 1 handful fresh coriander chopped
Instructions
- Preheat oven to 180 Celsius. Evenly scatter the pumpkin pieces on a baking tray, toss with olive oil, salt, pepper and the chilli flakes. Roast . them for 15 minutes or until they are soft. When they are ready, set them aside.Prepare the stock and after you placed the couscous into a heat resistant bowl, pour the stock over it, cover with a plate and let it soak. When all the liquid is absorbed and the couscous is tender - it's ready.
- Toast the pine nuts (unless you bought toasted pine nuts) and chop the herbs and the feta cheese. Halve the peppers and deseed them.Mix everything in a bowl.
- Stuff the peppers with the couscous, drizzle with olive oil and bake them on a baking tray for 10-15 minutes. 180 Celsius is perfect for this. (You can use the same baking tray you used for roasting the pumpkin.)
- Serve immediately. Enjoy!
