Stuffed Capsicum With Couscous Feta & Herbs

4-8
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"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 recipe yields 4-8 servings
OK

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 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 & Variations


No special items needed.

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