Greek Style Couscous Stuffed Peppers

Name: Greek Style Couscous Stuffed Peppers
Total time: 1500 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 Bell peppers, red/yellow/orange; 100 grams Couscous; 50 grams Feta cheese, sliced; 40 grams Sundried tomatoes; 10 Black pitted olives, halved; 3 tbsp Green pesto; 30 grams Cheddar cheese; 1 Spinach leaves, to garnish

jaimejackson26 @cook_3397358

I made these for me and my boyfriend for dinner, went down a treat! I would say 2 peppers each was too much, so next time I'll do 1.5 each (half red, half yellow, and half orange). Great with Ainsley Harriet's Spicy Couscous if you can find it!

jaimejackson26 @cook_3397358

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Ingredients

25 mins

2 servings

3Bell peppers, red/yellow/orange
100 gramsCouscous
50 gramsFeta cheese, sliced
40 gramsSundried tomatoes
10Black pitted olives, halved
3 tbspGreen pesto
30 gramsCheddar cheese
1Spinach leaves, to garnish

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Steps

25 mins

1

Preheat the oven and put the kettle on to boil. Measure out 50g couscous (per person) and add 80ml (per person) boiling water and mix in a measuring jug. Cover and leave water to soak in for 10 mins, while you prepare the peppers.
2

Cut peppers in half down the middle. I find this method much easier to eat than cutting the top off and filling the whole pepper, although it is down to personal preference. Deseed and devein the peppers, and put them in the oven/microwave until slightly soft (5 mins on high in the oven worked for me)
3

Stir couscous with a fork and mix in the feta, sundried tomatoes and olives. Spread the pesto evenly on the inside of the peppers before spooning in the stuffing and packing it down.
4

Add the grated cheddar on top of the peppers and place in the oven for 5-10 minutes, or until the cheese has melted and starts to brown.
5

Add salad to garnish such as spinach leaves, and enjoy!!! :)