Roasted Romano Peppers Stuffed with Feta and Couscous

Ingredients

• 3 Romano peppers, halved and deseeded
• 2 tbsp olive oil
• 1 red onion
• ½ red pepper, deseeded and finely chopped
• ½ green pepper, deseeded and finely chopped
• 1 clove garlic, peeled and minced
• ½ tsp dried oregano
• 150 g (3/4 cup) uncooked couscous
• 300 ml (1 1/4 cups) hot vegetable stock
• Pinch of salt and pepper
• ¼ cucumber
• 100 g (3 packed cups) mixed leaves
• Small bunch parsley, roughly chopped
• Small bunch basil, roughly chopped
• 100 g (1 cup) feta cheese
• 100 g (1/2 cup + 2 tbsp) mixed olives, de-stoned and sliced

Lemon Garlic Dressing

• Juice of 2 lemons
• 100 ml extra-virgin olive oil (about 1/2 cup minus 1 tbsp)
• 1 clove garlic, peeled and minced
• ¼ tsp dried oregano
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 200°C / 400°F (fan).
2. Place the Romano pepper halves on a baking tray. Drizzle with 1½ tbsp olive oil and rub it over both sides. Season with a pinch of salt and pepper, arrange cut side up and roast for 15–20 minutes until the peppers are soft and slightly charred at the edges.
3. While the peppers roast, heat the remaining ½ tbsp olive oil in a small saucepan. Peel the red onion and halve it. Slice one half thinly and set aside. Finely chop the other half and sauté the chopped onion over medium heat for about 5 minutes until softened.
4. Add the finely chopped red and green peppers, garlic and dried oregano to the pan and cook for another 2 minutes. Stir in the couscous, pour in the hot vegetable stock, bring to the boil briefly, then remove from the heat, cover and leave for 5 minutes. Uncover and fluff the couscous with a fork, then season to taste.
5. Prepare the cucumber by cutting it lengthways, scooping out the seeds with a teaspoon, then slicing into quarter-moon pieces.
6. Make the dressing by whisking together the lemon juice, extra-virgin olive oil, minced garlic, dried oregano and a pinch of salt and pepper in a small bowl.
7. On a large serving dish arrange the mixed leaves. Place the roasted peppers on top. Stir the chopped parsley and basil through the couscous, then spoon the couscous into each pepper half. Crumble the feta over the peppers and scatter the reserved red onion slices, sliced olives and cucumber around the dish. Serve immediately with the lemon-garlic dressing on the side or drizzled over the peppers.

Notes

Nutritional information is per starter serving. Nutrition values are approximate and will vary depending on ingredient brands and portion sizes.

Variations & tips: Swap the mixed olives for your favourites, omit the feta for a dairy-free option and replace with a bright avocado salsa, or add toasted pine nuts for extra crunch. If you prefer a smokier flavour, char the peppers briefly over a hot grill before roasting.

Nutrition

Calories: 389 kcal | Carbohydrates: 28 g | Protein: 7 g | Fat: 28 g | Saturated Fat: 5 g | Cholesterol: 14 mg | Sodium: 570 mg | Fiber: 3 g | Sugar: 4 g

Nutrition information is automatically calculated and should be used as an approximation only.