Costa's Couscous Stuffed Peppers Recipe

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Servings: 2

Ingredients

  • 1 x Red and 1 yellow pepper Extra virgin olive oil for cooking
  • 1 sm Onion, finely minced
  • 1 x Red chilli
  • 2 x Garlic cloves, peeled
  • 1/2 tsp Grnd cumin and coriander
  • 1 tsp Paprika
  • 115 gm Small chestnut mushrooms, sliced
  • 115 gm Quick-cook couscous
  • 1 bn Spring onions, finely minced
  • 1 x 400 gram can minced tomatoes, (in rich tomato juice)
  • 115 gm Feta cheese, cut into cubes Salt and freshly grnd black pepper

Directions

  1. Preheat oven to 220c/425f/Gas 7 and heat a large frying pan.
  2. 1 Cut the peppers in half, keeping the stalks intact. Brush all over with a little oil and place in a baking dish, cut-side up.
  3. 2 Cover loosely with foil and bake for 18-20 min till tender and lightly charred.
  4. 3 Add in 2 tbsp oil to to the heated frying pan and tip in the onion.
  5. Stir-fry for 2-3 min till softened and just beginning to brown.
  6. 4 Rub a little oil into your hands, cut the chilli in half, remove the seeds and finely dice the flesh.
  7. 5 Crush a garlic clove into the pan and add in half the chilli, cumin, coriander and paprika. Cook for another minute, stirring.
  8. 6 Place 120ml/4fl ounce boiling water in a pan with 1 tsp oil and 1/2 tsp salt. Simmer, remove from the heat and stir in the couscous. Set aside for two min to allow the grains to swell.
  9. 7 Raise the heat of the onion mix and tip in the mushrooms.
  10. Stir-fry for 2-3 min till just tender.
  11. 8 Remove pan from the heat and season to taste. Heat a small pan.
  12. Return the couscous to the heat and add in 1 tbsp oil.
  13. 9 Cook gently for 2-3 min, stirring with a fork to fluff up the grains. Season to taste.
  14. 10 Pour 1 tbsp oil in the heated pan. Add in the remaining half of chilli and spring onions. Crush in the remaining garlic clove and cook for a minute, stirring.
  15. 11 Pour in the tomatoes, add in a handful of herbs and a dash of oil.
  16. Blend to a fairly smooth sauce. Season and continue to simmer over a gentle heat.
  17. 12 Cut the feta cheese into 1cm/ 1/2" dice. Tip the cooked couscous into the mushroom mix and stir till well combined. Stir in the feta cheese and pile some into the two pepper halves.
  18. 13 Arrange the filled pepper halves on a serving plate, drizzle around some of the tomato sauce and serve.

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