We like to take these to work in our lunchboxes but it would also make a nice veggie main with some salad. Very easy to double the recipe too.
Mediterranean Stuffed Peppers – to serve 2
- 1 large red and 1 large yellow pepper, halved and deseeded
- 85g couscous
- 25g pine nuts, toasted
- handful black olives, roughly chopped
- 50g feta, crumbled
- 50g semi-dried tomatoes, chopped
- 2 tbsp shredded basil
Heat the oven to 200C/180C fan/gas 6. Microwave the peppers on a plate on Medium for about 5 minutes or until they are almost soft.
Put the couscous in a bowl and cover with 125ml boiling water. Stir, then cover the bowl with cling film and leave for 10 minutes. Break the couscous up with a fork, then add the pine nuts, olives, feta, tomatoes and basil. Pile the stuffing into the peppers, put on a baking tray and bake for 10 minutes.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
YUM! Now I know what I”ll be doing with those peppers I got from my CSA the other day (only I’ll have to use quinoa since I’m gluten-free). Thank you!!!