COUSCOUS STUFFED PEPPERS

You can find the couscous here LIST OF INGREDIENTS 6 large whole peppers 6 rashers streaky bacon 1 medium sized red onion 300g mushrooms 100g sundried tomatoes, keep approx. 1 tbsp of sundried tomato oil 150g feta cheese 100g pine nuts 2 cups Cypressa couscous 2 cups boiling water METHOD Preheat the oven to 180°C fan. Prepare the peppers by removing the top and taking out all seeds. Place the lids back on and par-bake thepeppers for 6-7 minutes. Finely dice the red onion, and roughly chop the bacon, mushrooms, and sundried tomatoes. Fry the bacon until crispy and put to one side. Add the red onion and mushrooms to the pan and cook until soft. Lightly toast the pine nuts Add 2 cups of boiling water to the couscous, cover and stand for approximately 3 minutes. Using a fork, fluff the couscous and add the sundried tomato oil. Add the bacon, red onion, mushroom, sundried tomato, pine nuts and half of the feta to the couscous and stir to combine. Add salt and pepper to taste. Stuff the peppers and add the remaining feta on top. Leaving the lids off, bake the stuffed peppers for 10-15 minutes until the feta is golden. Add the lids back on and bake for a further 5 minutes. Serve the peppers with a crisp green salad. Enjoy!

For more information on COUSCOUS STUFFED PEPPERS talk to Katsouris Brothers Ltd (Cypressa)