Spanish Stuffed Peppers

 

Ingredients

• 4 large peppers, halved and deseeded 
• 1 cup couscous
• 1 and a half cups vegetable stock
• pinch of rock salt
• 50g pine nuts, sesame seeds, pumpkin seeds or sunflower seeds
• handful black olives, roughly chopped
• 75g feta cheese, crumbled
• 50g semi-dried tomatoes, chopped, or handful cherry tomatoes, quartered
• 3 tbsp shredded basil or coriander

Method

1. Heat oven to 200C/180C fan/gas 6. Pop the peppers in the oven, cut side up, and heat for 10 to 20 mins until almost soft.
2. Meanwhile, place the couscous in a bowl and cover with one and a half cups boiling vegetable stock. Add a pinch of rock salt Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts or seeds, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for another 10 mins.