These vibrant stuffed peppers with couscous make great party starters!!
Hello!! We are already 10 days down in January and I am going really very slow. Sometimes, I think its the hangover from fantastic holidays that lets to chill out. Well, its good in a way and bad! Since we have returned from US holidays, I have been doing things around the house, clearing any cluttered cabinets, outgrown clothing shoes etc. Whilst my better half has been on a mission to clear all the paper work.
This is something we do twice a year – During Spring and Christmas. But I am feeling really better now, completing the yearly mandatory chores before starting work. Yes, I mean blog and assignments!
Suddenly there is so much of space everywhere and I am feeling absolutely relieved!!
Working on blog posts gives me absolute contentment of achieving something. As most of you will know, a blog post is not just about doing a random recipe post, but its also about working on pictures, weaving memories around it and share it with friends, readers and family.
Alrite, this recipe post about Stuffed Peppers with Couscous is quite dear to me. It first appeared in the Superfood Magazine, written by truely yours. That feeling of seeing your work in prints cannot be expressed!!
These SuperFood, Super-healthy, and Vitamin rich recipe for Stuffed Peppers takes only 15 minutes of preparation.. It works really well when you want to treat a larger gathering, off-course for your family dinner too.
- 4 Colourful peppers halved and cored
- 2 Tsp Olive Oil
- 100 g CousCous
- 1 Red Onion finely chopped
- 1 Large Vine Tomatoes finely chopped
- 3 Tsp Feta Cheese Crumbled
- 1 Tbsp Toasted Almonds
- 30 g Basil finely shredded
- 1/8 th Cup of Lemon Juice
- Salt to taste
- Pepper to taste
- Basil Leaves
- Toasted Almonds
- Lemon Wedges
Preheat Oven to 180 C | Gas Mark 4.
Rub Oil all around the peppers and place them on a baking tray, cut
side down for 10 minutes and then 10 minutes turned up.
Place Couscous in a heat proof bowl and add 140ml Boiling water. Stir, cover and leave it aside for at least 10 - 12 minutes.
Meanwhile, chop the tomatoes, onions, basil leaves and keep it ready.
Stir the couscous with a fork to fluff it up. Add the tomatoes, onions, basil, lemon juice, feta cheese and toasted almonds. Add salt and pepper to taste.
Check for taste and season more if required.
Spoon in the couscous mixture into the pepper halves and bake for 5 minutes. Garnish with toasted Almonds and Basil leaves.
Serve with a yogurt dip and lemon wedges.