|Bell peppers stuffed with CousCous, feta cheese, olives and sun-dried tomato
- 250 g HELIOS Chickpeas Red Lentils CousCous
- 300 ml water
- 4 red bell peppers
- 100 g green olives, pitted and sliced
- 200 g feta cheese, crumbled
- 100 g sun-dried tomatoes, chopped
- salt, pepper
- olive oil
Preheat oven to 180°C. Wash well and cut bell peppers in half, remove the seeds and the white part. Cover tray with baking sheet and place bell peppers. Drizzle with olive oil and roast about 10’ until tender.
Meanwhile, cook the CousCous according to the packaging instructions. Add to CousCous, olives, sun-dried tomato, feta cheese, a trickle of olive oil, salt and pepper. Mix with a fork. Stuff each bell pepper with feta and CousCous mixture.
Drizzle with a little more olive oil and pop back in the oven for a further 15’.
We defrost food in the fridge and not under running water.