These vibrant stuffed peppers are great for a light lunch or as a tasty side dish with some grilled salmon. They’re stuffed with a Moroccan-inspired couscous, flavoured with aromatic ras-el-hanout spices and balanced with sweet pomegranate, tangy feta and fresh mint – simply delicious. Choose wholewheat cous cous which is higher in gut healthy fibre and has a lower Glycemic Index (GI) than standard cous cous, meaning the energy is release more slowly to keep your body fuelled.
- 3 bell peppers (mixed pack)
- 100g wholewheat cous cous
- 30g feta, crumbled
- handful of cherry tomatoes, chopped
- handful of pomegranate seeds
- 8-10 fresh mint leaves, finely chopped
- 1 tsp ras-el-hanout spice blend
- 1/2 tsp chilli flakes
- juice of 1/2 a lemon
- extra virgin olive oil
- sea salt and black pepper
- Preheat the oven to 220°C (electric) or 200°C (fan) and grease a baking sheet with a little olive oil.
- Weigh the cous cous into a bowl, add 125ml of boiling water and cover the bowl with a plate. Leave the cous cous to absorb the water for 3-4 minutes.
- Meanwhile, slice the peppers in half lenghways and scrape out any seeds or white flesh to leave a hollow centre.
- Add the spices, chilli, tomatoes, pomegranate seeds, feta, mint, lemon juice, a pinch of salt and pepper, and a drizzle of olive oil to the cooked cous cous and mix together thoroughly.
- Fill each of the peppers, pressing the mixture down firmly. Transfer the peppers to the greased baking sheet, drizzle a little more olive oil over the top and then bake in the preheated oven for 20 minutes.
- Serve with more crumbled feta, pomegranate and a few sprigs of fresh mint.