Greek roasted peppers
If you've over indulged at the weekend why not have a meat-free Monday with Dean Edward's delicious Greek roasted peppers stuffed with couscous, quinoa or bulgar wheat.
(Serves 4)
Ingredients:
140g couscous (or quinoa or bulgar wheat)300ml vegetable stock2 tbsp chopped fresh parsley2 tbsp chopped fresh mintJuice ½ lemon30ml extra virgin olive oil120g sun-blush tomatoes, chopped70g olives, slicedSalt and black pepper4 red peppers, halved and deseeded100g feta cheese, crumbled40g pine nuts
Method:
Preheat the oven to 200C/gas 6
Place the couscous (or quinoa or bulgar wheat) in a bowl and pour over the boiling stock, cover with clingfilm and leave to stand for around 5 minutes. Fork through to separate the grains. Stir through the parsley, mint, lemon juice, olive oil, sun-blush tomatoes and olives. Season with salt and pepper then set to one side.
Place the peppers onto a baking tray. Roast for 18-20 minutes. Remove from the oven then leave to cool slightly before filling with the couscous and finally top with the crumbled feta and pine nuts. Return to the oven and cook for a further 10 minutes.
Serve with a crisp salad