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Roasted sweet pepper stuffed with couscous and feta

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Makes 1

By James Tanner

From Ready Steady Cook

Shopping list

Ingredients

  • 1 red pepper, cut in half lengthways and seeds removed

For the stuffing

Method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. Roast the pepper on a non-stick baking tray for ten minutes or until it starts to soften.

  3. Place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes.

  4. Remove the plate and fluff the couscous up with a fork.

  5. Add the lemon juice and olive oil and season well.

  6. Stir through the raisins, coriander and feta cheese then stuff the pepper halves with the couscous. Serve warm or cold.