Stuffed bell peppers

 Mediterranean stuffed peppers 

Ingredients:

1 large red and 1 large yellow bell pepper, halved and de-seeded - leave the stalks on

(Add 1 green bell pepper to add color, also halved and deseeded

All measurements below based on 2 peppers - increase proportionately depending on number of peppers)

85 gm couscous  

25 gm pine nuts roasted

Handful black olives, roughly chopped

50 gm feta cheese, crumbled

50 gm semi-dried tomatoes, chipped, or handful cherry tomatoes, quartered

2 tbsp shredded basil

(Alternate suggestions for stuffing - corn, rice, quinoa, potatoes) 

Method: 

Heat oven to 200C/180C fan, Gas mark 6. 

Pop the peppers on a plate and microwave on Medium for 5 minutes till almost soft. Place on baking tray, cut side up. 

Meanwhile, place the couscous in a bowl and cover with 125 ml boiling water (suggestion from another recipe, use boiling vegetable stock for extra flavour). Stir, cover the bowl and leave to stand for ten minutes. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, tomatoes, feta and basil. Pile the couscous stuffing into the pepper halves and bake for ten minutes.

Serve hot.