Mediterranean Stuffed Peppers

Ingredients

Contains: milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
• 85g couscous
• 25g pine toasted nuts
• handful black olives, roughly chopped
• 50g feta cheese, crumbled
• 50g semi-dried tomatoes, snipped, or handful cherry tomatoes, quartered
• 2 tbsp shredded basil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Arrange the pepper halves cut side up in a baking dish, with the stalks left on.

2. Put the couscous in a heatproof bowl and pour over boiling water to just cover it. Cover and leave for 5 minutes, then fluff with a fork.

3. Stir the toasted pine nuts, chopped black olives, crumbled feta, semi-dried tomatoes or cherry tomatoes, and shredded basil into the couscous.

4. Divide the couscous mixture evenly among the pepper halves, pressing it gently into each one.

5. Bake for 20 minutes, until the peppers are tender and the filling is heated through. Serve warm.