Mediterranean Stuffed Red Capsicum


Mediterranean Stuffed Red Capsicum


  • 2 large red capsicums, halved and deseeded
  • 85g couscous, cooked
  • 25g pine nuts, lightly toasted
  • handful black olives, roughly chopped
  • 50g feta, crumbled
  • 50g semi-dried tomatoes, chopped
  • 2 tbsp fresh basil, shredded


      1. Pre-heat the oven to 200C. Microwave the peppers on a plate on Medium for about 5 minutes or until they are almost soft.
      2. Put the couscous in a bowl and cover with 125ml boiling water. Stir, then cover the bowl with cling film and leave for 10 minutes.
      3. Break the couscous up with a fork, then add the pine nuts, olives, feta, tomatoes and basil. Mix well.
      4. Pile the stuffing into the capsicums, put on a baking tray and bake for 10 minutes.


      Serves 2