Bells, bells, bells!

Are you hosting a vegetarian dinner party, have friends that’s veg and looking for a recipe, or do  you search on your own after a perfect lighter dinner? Well, then this is perfect! Stuffed pepper filled with a tomato veqqie infused couscous and topped with feta cheese serve this with tzatziki and it’ll be a homerun!

STUFFED BELL PEPPERS serves 4
4 large bell peppers (I like to use green since i dislike the red ones in food)
1/2 cup couscous, uncooked
1/4 cup tinned crushed tomatoes
1/4 cup water
5 tablespoons corn kernels
1 chopped chili
handful dried apricots
1 block feta cheese, to crumble

METHOD
Set oven om 175c/350f

Combine water and crushed tomatoes in a saucepan and bring to a boil. Set aside and add the couscous, chopped chili, corn kernels and chopped up dried apricots, cover with a lid and let soak according to package instructions (mine says 5 minutes).

Deseed the bell peppers and slice them in half. Fill them with the couscous and crumble feta cheese on top.

Cook in the oven for 20 minutes or until browned and tender*see note*

Note* How tender you want the pepper to be is totally a personal preference, if you don’t like it soft, turn up the heat to 225c/400f and cook until the feta cheese has melted.

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