Name: Stuffed capsicum with couscous feta & herbs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 250.00 ml couscous; 125.00 ml dried cranberries; 250.00 gm boiling water; 42.00 gm fresh lime juice; 100g feta, crumbled; 2 shallots, ends trimmed, thinly sliced; 82.50 ml pistachio kernels, coarsely chopped; 82.50 ml chopped fresh continental parsley; 62.50 ml chopped fresh mint; 4 red capsicums, halved lengthways, seeded; 36.40 gm olive oil; Tzatziki, to serve; Fresh mint leaves, to serve

Stuffed capsicum with couscous feta & herbs

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Vibrant vegetarian stuffed bell peppers with flavorful couscous, creamy feta, and aromatic herbs - a standout dish for any gathering.

Ingredients:

250.00 ml couscous
125.00 ml dried cranberries
250.00 gm boiling water
42.00 gm fresh lime juice
100g feta, crumbled
2 shallots, ends trimmed, thinly sliced
82.50 ml pistachio kernels, coarsely chopped
82.50 ml chopped fresh continental parsley
62.50 ml chopped fresh mint
4 red capsicums, halved lengthways, seeded
Tzatziki, to serve
Fresh mint leaves, to serve

Instructions:

Preheat your oven to a toasty 200°C.
Combine the couscous, dried cranberries, water, and lime juice in a heatproof bowl.
Let it sit covered for 5 minutes until the liquid is absorbed, then fluff the grains with a fork.
Combine the feta, shallot, pistachio, parsley, and mint with the couscous, stirring to blend everything together.
Spoon the couscous mixture evenly into the capsicum halves.
Place in a spacious roasting pan and generously drizzle with the oil.
Bake until the capsicum is tender, about 30-35 minutes.
Spread a generous amount of tzatziki on each capsicum half and garnish with fresh mint leaves.

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