Roasted Peppers Stuffed with Herby Couscous and Feta

Ingredients

• 4 large red peppers
• 200 g couscous
• 150 g feta cheese
• 150 g cherry tomatoes
• 20 g fresh parsley
• 1 lemon
• 2 clove garlic clove
• 3 tbsp olive oil
• 250 ml vegetable stock
• 1 tsp dried oregano

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Halve the peppers lengthways, remove the seeds and place cut-side up in a roasting tin. Drizzle with 1 tbsp olive oil and roast for 15 minutes until just softened.

2. 2

   Meanwhile, pour the hot vegetable stock over the couscous in a bowl, cover with a plate and leave for 5 minutes. Fluff up with a fork.

3. 3

   Halve the cherry tomatoes and crush the garlic. Finely chop the parsley. Stir the tomatoes, garlic, parsley, lemon zest and juice, remaining olive oil and oregano into the couscous.

4. 4

   Crumble in the feta and fold gently to combine. Season well with black pepper (feta is salty so taste before adding salt).

5. 5

   Spoon the filling generously into each pepper half. Return to the oven for a further 15 minutes until the peppers are tender and the tops are lightly golden.

6. 6

   Serve warm with a simple green salad.