Monday, 9 June 2014

FETA AND NUT STUFFED PEPPERS



Click here for the 'Seeds of Eaden' seed shop

Its always good to have an easy  vegetarian option available and I often have vegetable dishes when I want a break from meat dishes.  This is a classic vegetable dish that will suit everyone.

Serves 4

Ingredients

4 peppers
150 g couscous
50 g sultanas
50 g mixed nuts
275 g vegetable stock
100 g feta cheese
1 tablespoon olive oil
Pepper to season

Method

Preheat oven to 200 C/gas 6

Place the couscous into a bowl and add the sultanas.  Pour the hot stock over the mixture, cover with clingfilm and set aside.

Slice the tops off the peppers and remove the seeds.  Place the peppers and their tops onto a baking tray and roast in the oven for 20 minutes until softened.

Fluff up the couscous with a fork and season with black pepper.  Stir in the nuts and feta cheese.  Spoon the mixture into the peppers, place on a baking tray and drizzle with oil.  Bake for 30 minutes until tender.

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