Bite Me Bit

“A satisfied customer-we should have him stuffed!”

– Basil Fawlty

Ingredients

4 peppers (any colours), tops cut off, stemmed and seeded

2 cups cooked Israeli couscous
1 cup fresh or defrosted frozen peas
½ cup crumbled Feta cheese
2 tbsp chopped oil packed sun-dried tomatoes
2 tbsp chopped fresh flat-leaf parsley
2 tbsp chopped fresh mint
2 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
½ tsp kosher salt
¼ tsp ground cumin
¼ tsp crushed red pepper flakes
¼ cup crumbled Feta cheese

Directions

1)To blanch the peppers, bring a large pot of salted water to a boil. Add peppers and cook for 3 minutes. Drain well. Place peppers upright in a 9-inch baking dish. Preheat oven to 350ºF.

2)In a large bowl, combine couscous, peas, ½ cup Feta cheese, sun-dried tomatoes, parsley, mint, olive oil, lemon juice, honey, salt, cumin and red pepper flakes. Mix well and divide filling among peppers. Top with ¼ cup crumbled Feta cheese and bake for 20 minutes to heat through.

Serves 4

• couscous recipes
• easy stuffed peppers
• feta cheese recipes
• healthy recipes
• weeknight meals

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