Avocado & leaf salad
This light summery salad makes the perfect side to beefburgers or spare ribs
Mediterranean stuffed peppers
Serves 2
Easy
Prep:
Cook:
Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day
Skip to ingredients
- 1 large red and 1 large yellow pepperhalved and deseeded (leave stalks on)
- 85g couscous
- 25g pine nutstoasted
- handful black olivesroughly chopped
- 50g feta cheesecrumbled
- 50g semi-dried tomatosnipped, or handful cherry tomatoes, quartered
- 2 tbsp shredded basil
Nutrition: per serving
- kcal321
- fat15g
- saturates4g
- carbs37g
- sugars13g
- fibre4g
- protein11g
- salt1.4glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.
step 2
Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. 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, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.
