Stuffed Capsicum With Couscous Feta & Herbs
Recipe: #35933
November 06, 2020
Categories: Cheese, Feta, Couscous, Peppers, Oven Bake, No Eggs, Vegetarian, Vegetarian Dinner, more
"From our weekday newspaper The West Australian. The recipe has mint in it which I do not like so I would sub parsley. Since making this and when I did I did a half recipe but when assembling the ingredients I discover no dried cranberries so used sultanas instead and did omit the mint and used extra parsley as I am not a fan of mint and made as per the recipe but strongly advise to serve with the tzatziki otherwise the filling is very dry to eat and if you are not a fan of yoghurt I think sour cream may work."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (451.3 g)
- Calories 1293.9
- Total Fat - 101.3 g
- Saturated Fat - 43.3 g
- Cholesterol - 177.7 mg
- Sodium - 328.4 mg
- Total Carbohydrate - 66 g
- Dietary Fiber - 5.8 g
- Sugars - 4.7 g
- Protein - 33.2 g
- Calcium - 319.5 mg
- Iron - 3.8 mg
- Vitamin C - 46.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 200°C.
Step 2
Place the couscous and dried cranberries in a heatproof bowl. Pour over both the water and lime juice and cover and set aside for five minutes or until the liquid is absorbed and then use a fork to separate the grains.
Step 3
Add the feta, shallot, pistachio, parsley and mint to the couscous and stir until well combined.
Step 4
Divide the couscous mixture among capsicum halves and place in a large roasting pan and drizzle over the oil.
Step 5
Bake for 30-35 minutes or until the capsicum is tender.
Step 6
Top each capsicum half with tzatziki and mint leaves.
Tips
No special items needed.
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