This week, we’re celebrating National Vegetarian week in the most delicious way possible, with this recipe for Greek roasted peppers! Join us in supporting our vegetarian friends and enjoy this meat-free meal.
- 140g couscous (or quinoa or bulgar wheat)
- 300ml vegetable stock
- 2 tbsp chopped parsley
- 2 tbsp chopped mint
- Juice of half a lemon
- 30ml extra virgin olive oil
- 120g chopped sun-blush tomatoes
- 70g sliced olives
- A pinch of salt and black pepper
- 4 red peppers, halved and deseeded
- 100g crumbled feta cheese
- 40g pine nuts
- Preheat your oven to 200c or gas mark 6
- Place your couscous (or quinoa or bulgar wheat) in a bowl and pour over the boiling stock. Cover the bowl with cling film and leave to stand for around 5 minutes. Use a fork to stir the grains and separate them.
- Stir the parsley, mint, lemon juice, olive oil, sun-blush tomatoes and olives in to your mix. Season it with salt and pepper then set to one side.
- Place your pepper halves on to a baking tray and roast them for 18-20 minutes.
- Remove them from the oven and leave them to cool slightly before filling them with the couscous mixture. Top them with the crumbled feta and pine nuts, then return them to the oven for a further 10 minutes.
This is a really versatile recipe, as these peppers would work as a main meal with a crisp, side salad. However, if you decided you like an option that includes meat, this recipe would be the perfect accompaniment to a piece of grilled chicken or fish.
This recipe comes from ITV’s Lorraine, but if roasted peppers don’t sound like your kind of thing, you can find more of her recipes here.