Stuffed peppers remind of me a little of my childhood in the 80s, similar to vol-au-vents and chicken a la king. These are superior stuffed peppers with Moroccan flavours and are easy to cook. The leftovers are perfect for lunchboxes. Serve with a green salad.
Stuffed Peppers – serves 4
- 2 large or 4 small red peppers, halved
- 150g couscous
- 300ml just-boiled vegetable stock
- jar of chickpeas (we like Bold Bean Company), drained and rinsed
- 100g feta, crumbled, plus extra to serve
- 100g SunBlush tomatoes, roughly chopped
- 50g green olives, chopped
- juice of half a lemon
- 3 tbsp olive oil
- 2 tbsp chopped coriander, plus extra to serve
- 1 tbsp rose harissa
Heat the oven to 200C/fan 180C.
Put the peppers on a baking tray, cut-side up, then roast in the oven for 20 minutes or until starting to soften.
Meanwhile, put the couscous in a bowl, pour over the stock, cover and leave for 5 minutes. Fluff the couscous up with a fork, then stir in the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
Remove the peppers from the oven and fill with the couscous mixture (you will probably have too much but you can save the rest for tomorrow’s lunch). Put back into the oven for another 10 minutes, then serve with extra feta and coriander.
(Original recipe by Dean Edwards in Olive Magazine, September 2020)
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