Stuffed Peppers

Stuffed Pepper

As all my recent posts have contained a sentence that does something along the lines of: ‘I’ve discovered [food x], it’s brilliant, have a recipe,’ one didn’t like to disappoint. For this reason I must divulge the fact that I’ve recently discovered a liking for olives, they’re brilliant, and here comes a nice healthy recipe that uses them perfectly.

In my opinion the best way to prepare a pepper is to roast it; once it has gone through a slow cooking process all the bitterness is removed and you’re left with a sweet and juicy flesh. To roast a pepper simply bung it in the oven at around 180C for a good 20 minutes, but be careful it will be extremely hot when removed. The quantities below will serve two people and the whole process should take around 40 minutes.

Ingredients:

  • two medium sized peppers, roasted
  • 140g cous cous
  • 1 onion, finely diced
  • 30g button mushrooms, quartered
  • 10-12 green or black olives, quartered
  • 50g feta cheese, cubed
  • small handful of raisins
  • 2 medium cloves of garlic
  • 3/4 tsp ground cumin
  • olive oil, and plenty of it
  • seasoning
Method:
Roast the peppers a la the guide above. Whilst they are roasting fry the onions in a healthy amount of oil until translucent. Add the garlic, mushrooms and cumin, cook for a few minutes. Add the olives and raisins and remove from the heat, set aside. Prepare the couscous and mix together the vegetables, couscous and most of the feta cheese, adding a generous slosh of oil and pinch of seasoning.
When the peppers are done roasting remove them and take their tops off, scrape out the innards. Stuff each pepper with the cous cous mixture until brimming. Top with a few cubes of feta cheese, replace the “lid” and roast for a further 5 minutes. Serve on a bed of the cous cous mixture.
Cost:
The entire meal should cost around £1.60, making each stuffed pepper a sweet 80p… bargain.

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