STUFFED ROAST PEPPERS WITH GRILLED FETA

SERVES 4
PREPARATION 5mins
COOKS 30mins

INGREDIENTS

  • 4 Peppers, halved and de-seeded
  • 10tbsps couscous
  • a large handful of spinach, chopped
  • 2 garlic cloves, minced
  • 2tbsps good quality balsamic vinegar
  • 1 chilli finely chopped
  • 1tbsp fresh oregano finely chopped
  • salt and pepper
  • olive oil 

PREPARATION METHOD

  1. Pre-heat the oven to 190˚C and (if you have a seperate one) the grill to full wack.
  2. Once the oven is hot, place the peppers onto a baking tray, skin side up. Bake for about 20 minutes or until the skin starts to char and the peppers are cooked.
  3. While the peppers are cooking, place the couscous in a heat proof bow with a little salt and, just, cover with boiling water. Cover with a plate and leave to sit for five minutes, until the couscous has absorbed all the water.
  4. In another bowl mix the spinach, garlic, chilli, oregano and about one tablespoon of olive oil. 
  5. Mix the cooked couscous with the veggies. Add the balsamico and season with salt and pepper. If it's too dry add a little more olive oil.
  6. When the peppers are cooked, turn them around and fill with the couscous mixture. Crumble the feta on top and place under the grill for 5-10 minutes, or until the feta starts to brown and soften a little.
  7. Serve with crusty bread.