Mediterranean Stuffed Peppers

Name: Mediterranean Stuffed Peppers
Yield: 4
Ingredients: 2 Romero peppers, halved and deseeded; 75 g (3oz) couscous; vegetable stock; 50 g (2oz) chopped dried apricots; finely grated zest and juice of ½ lemon; 15 g (½oz) chopped roasted hazelnuts; 25g (1oz) pitted, chopped black olives; 4 tbsp. chopped mixed soft herbs; 25 g (1oz) vegetarian feta

These stunning peppers are a delicious vegetarian main course

By The GH Kitchen TeamPublished: 18 June 2010

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Yields:

Ingredients

2 Romero peppers, halved and deseeded
75 g (3oz) couscous
vegetable stock
50 g (2oz) chopped dried apricots
finely grated zest and juice of ½ lemon
15 g (½oz) chopped roasted hazelnuts
25g (1oz) pitted, chopped black olives
4 Tbsp. chopped mixed soft herbs
25 g (1oz) vegetarian feta

Directions

1. Step 1
  Put 2 halved, deseeded Romero peppers into an ovenproof serving dish and roast in an oven preheated to 200°C (180°C fan) mark 6 for 25min or until just tender. Meanwhile put 75g (3oz) couscous into a bowl, pour over hot vegetable stock and cover for 10min. Fluff up with a fork, then stir in 50g (2oz) chopped dried apricots, finely grated zest and juice of ½ lemon, 15g (½oz) chopped roasted hazelnuts, 25g (1oz) pitted, chopped black olives and 4tbsp chopped mixed soft herbs. Season. Spoon mix into peppers, then crumble over 25g (1oz) vegetarian feta. Return to oven for 10min. Serve warm or at room temperature.
  
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Serving

These stunning peppers can be served warm or at room temperature.

Per Serving:

Calories: 139
Total carbs: 20 g
Sugars: 11 g
Total fat: 5 g
Saturated fat: 1 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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