Serve these vibrant vegetarian stuffed peppers to dinner party guests, then keep any leftovers for a lunch the next day
Prep:15 mins
Serves 2
1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)85g couscous25g pine nuts, toastedhandful black olives, roughly chopped50g feta cheese, crumbled50g semi-dried tomato snipped, or handful cherry tomatoes, quartered2 tbsp shredded basil
STEP 1Heat 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 2Meanwhile, 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.
