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Categories:Viewed: 10 - Published at: 3 years ago
Ingredients
- 1 large red pepper, halved and deseeded, stalk left on
- 1 large yellow pepper, halved and deseeded, stalk left on
- 3 ounces couscous
- 1 ounce pine nuts, toasted
- 12 -16 black olives, roughly chopped
- 2 ounces feta cheese, crumbled
- 2 ounces sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, shredded
Method
- Preheat the oven to 400F Pop the peppers on a plate and microwave on medium for 5 mins, until almost soft.
- Place on a baking tray, cut side up.
- Meanwhile, place the couscous in a bowl and cover with 1/2 cup boiling water (with 1/2 bouillon cube added if you wish).
- Stir, cover the bowl and leave to stand for 10 minutes Stir the couscous with a fork to break it up then mix in the olives, pine nuts, feta, tomatoes and basil.
- Pile the stuffing into the pepper halves and bake for 10 minutes Serve 2 halves per person.
