Feta & Olive Stuffed Roast Peppers

Feta & Olive Stuffed Roast Peppers

Peppers were made to be stuffed. You can do it with or without couscous. Such a healthy one, and apart from a bit of chopping, the oven does all the work. A great one for the veggies.

NOTES:

Cooking your couscous. People find this so tricky, but it is so easy! Just put your couscous in a bowl, and cover it with twice as much boiling water. Allow the couscous to absorb the water, give it a fluff up with a fork and boom, you’re done.

Covering the peppers in tin foil half way through allows them to continue cooking without burning. This way, they’ll be charred, soft and delicious.

COOKING TIME (INCLUDES PREPARATION TIME): 1 HOUR 10 MINUTES

INGREDIENTS:

  • 2 Bags of Cherry tomatoes - £1.59
  • 1 Red Chilli - £0.60
  • 8 Peppers (Red, Yellow or Orange. Not Green!) - £4.00
  • Feta - £1.20
  • 1 Bunch of Basil - £0.70
  • 1 Clove of Garlic - £0.30
  • 1 Jar of Pitted Black Olives - £0.75
  • 500 grams of Couscous - £0.70
  • Total Cost - £9.84 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL. 

METHOD:

  1. Preheat the oven to 180ºC/356°F.
  2. Pour your couscous in a bowl and cover with two times as much boiling water. Add salt. Allow couscous to soak all the water up. Be patient, it will.
  3. Chop your basil, tomatoes, olives, feta, one clove of garlic, and your chillies (1 if you like it mild, 2 if you like it spicy). Chuck these all into a big mixing bowl and add the couscous and a big glug of olive oil.
  4. Now for the peppers. Chop of the heads and take out the seeds. If the peppers don’t stand up straight, chop its bottom to make sure there is a flat surface.
  5. Stuff the pepper to the brim, and put the pepper heads on top so the filling is concealed.
  6. Drizzle peppers in olive oil and salt, and roast for 35 minutes.
  7. After 35 minutes take the peppers out the oven, cover them in tin foil and roast for 25 more minutes.

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