Baked Peppers with Feta and Spring Onion

cook 30 mins
  • 4 red or yellow peppers
  • 4 small tomatoes, halved
  • 200 g (7 oz) feta cheese, sliced
  • 3 spring onions, finely sliced
  • 2 tablespoons olive or vegetable oil, plus extra for greasing
  • 250 g (8 oz) couscous
  • 25 g (1 oz) butter
  • 300 ml (1/2 pint) boiling vegetable stock or water
  • freshly ground black pepper
  • 2 tablespoons pumpkin or sunflower seeds, to garnish (optional)
  • Preheat the oven to 200°C (400°F), Gas Mark 6, and lightly grease a baking sheet. Cut the peppers in half lengthways and remove the seeds and cores. Place all 8 halves on the baking sheet and fill with the tomato halves, the slices of feta and spring onions. Season with black pepper, drizzle with the oil and cook in the preheated oven for 20–25 minutes, until softened and golden.
  • Meanwhile, put the couscous into a bowl with the butter and pour over the boiling stock. Cover and set aside for 5–8 minutes, until the liquid has been absorbed and the grains are tender.
  • Serve the baked peppers with the couscous, scattered with pumpkin or sunflower seeds, if using.
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