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Feta-stuffed peppers with giant couscous

Name: Feta-stuffed peppers with giant couscous
Yield: Serves 4
Ingredients: 4 romano peppers, halved lengthways and seeds removed; 3 tbsp extra-virgin olive oil, plus extra for drizzling; 50g giant couscous (also called Israeli couscous or moghrabieh); 200g pack feta cheese, crumbled; 150g cherry tomatoes, quartered; Fresh coriander leaves to garnish

Published: 31 Jul 11
Updated: 18 Mar 24

These feta-stuffed peppers are easy to make and full of flavour. Make them for a light supper or dinner party starter.

Easy
August 2011

Test kitchen approved

Serves 4
Takes 15 minutes to make, 25 minutes to cook

These feta-stuffed peppers are easy to make and full of flavour. Make them for a light supper or dinner party starter.

Vegetarian recipes

Nutrition: per serving

Calories: 308kcals
Fat: 22g (8.6g saturated)
Protein: 10.4g
Carbohydrates: 17.9g (10.5g sugars)
Fibre: 3.7g
Salt: 1.9g

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Ingredients

4 romano peppers, halved lengthways and seeds removed
3 tbsp extra-virgin olive oil, plus extra for drizzling
50g giant couscous (also called Israeli couscous or moghrabieh)
200g pack feta cheese, crumbled
150g cherry tomatoes, quartered
Fresh coriander leaves to garnish

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Lay the peppers in an ovenproof dish, drizzle with 2 tbsp of the oil and bake for 10 minutes until beginning to soften.
Meanwhile cook the couscous according to the packet instructions. Mix with the rest of the ingredients and season to taste.
Remove the peppers from the oven, then stuff each half with the feta and couscous mixture. Drizzle with a little more oil and pop back in the oven for a further 15 minutes or until the peppers are cooked and the cheese has melted. Garnish with fresh coriander and serve.