Couscous Stuffed Red Peppers

Couscous Stuffed Red Peppers

Couscous Stuffed Red Peppers

These Couscous Stuffed Red Peppers are a lovely side to make for a roast or as light lunch with a salad as the recipe can be pre-prepared until the final blast in the oven while the roast is resting. The smoked paprika gives the couscous a very savoury flavour so do try and get some if you can. Amazon has some here.  I made these to go with the Braised Stuffed Rolled Shoulder of  Springbok or Venison the other day,  in Cape Town.

Halved and cored peppers

Halved and cored peppers

Couscous filling

Couscous filling

Stuffed peppers

Stuffed peppers ready for the oven

Couscous Stuffed Red Peppers

Couscous Stuffed Red Peppers

Couscous Stuffed Red Peppers

Couscous Stuffed Red Peppers

Couscous Stuffed Red Peppers

  • Servings: 4-6 side servings
  • Difficulty: easy
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INGREDIENTS

  • 4 large, sturdy red bell peppers
  • 1/2 cup couscous (I used a chilli and coriander flavoured one because it was there but you could use a plain one and add chilli flakes and more herbs if you wish)
  • 1/2 chicken/veg stock cube dissolved in 1 cup of hot water or use 1 cup of  homemade stock if you have it.
  • 1 large onion diced
  • 2 cloves of garlic, finely chopped
  • 1/2 tsp of smoked paprika
  • 1 can of chickpeas drained and rinsed
  • A handful of cherry tomatoes, halved
  • 100g of feta cheese, cubed
  • 2 Tbsp chopped parsley

INSTRUCTIONS

  1. Preheat the oven to 180C/350F.
  2. Slice the peppers in half vertically (or just take the tops off if you would prefer to serve one whole pepper per person) and remove the seeds and white membrane. Lay snugly in a roasting tin (you may want to smear the tin with some oil first but I didn’t and they did not stick) and pop in the oven for 15 – 25 minutes or until softened. The time will depend on how fresh and thick the peppers are.  They will go back in to finish off cooking, once stuffed so don’t leave them in there so long that they become totally floppy. Remove them from the oven and set aside while you carry on with the stuffing.
  3. While the peppers are in the oven, place the couscous in a heat resistant bowl (I use a pyrex measuring jug) pour over the hot stock, stir and cover with a plate or piece of cling film. Let that stand and absorb the liquid.
  4. Meanwhile, prepare the onion and garlic then gently sauté the onions until golden, giving them a little sprinkle (a pinch really) of salt to help them release their moisture and caramelise more quickly. Stir in the garlic and the chickpeas for a minute or two then add the smoked paprika and stir to mix well. Tip in the couscous and stir again. Take the pan off the heat and stir in the cherry tomatoes, the parsley and the feta cheese. Taste to check for salt. Remember that the feta and the stock cube are salty so you shouldn’t need any more.
  5. Stuff the peppers with as much of the couscous mixture as you can (using the same tin that you cooked them in) but don’t compact the mix – heaping it works much better. Any left over stuffing can be used for lunch the next day. These can now be set aside covered, until you are ready to cook them or you can carry on and cook them in the oven for a further 15 minutes.
© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to

Sweet Red Peppers with Feta and Pesto

Sweet Red Peppers with Feta and Pesto This recipe for Sweet Red Peppers with Feta and Pesto, comes by way of my dear friend C who has a largely vegetarian diet and like everything that she makes, is really full of flavour and utterly delicious. The peppers get slightly charred in the oven, the tomatoes become juicy and intensify their flavour through roasting face down in the pesto and the feta adds a salty, lemony and creamy note. Whenever I need to cut back on the calories, I make these peppers (with a little less cheese) to layer in my lunchbox with lots of salad leaves and also some green lentils which I cook in stock with some chilli flakes and thyme. The juices from the lentils and the peppers means that a dressing is not needed. It is so full of flavour and releases energy slowly so that I don’t feel hungry or unsatisfied.  The peppers are also gorgeous warm with some roast salmon or chicken or as a side to a stew. These are really quick and effortless to make also scaling up easily to make more servings… Sweet Red Peppers with Feta and Pesto Prepare the peppersSweet Red Peppers with Feta and PestoSmear with pestoSweet Red Peppers with Feta and PestoFill with halved cherry tomatoes Sweet Red Peppers with Feta and Pesto Top with feta cheese, trickle over some EVOO and place in the oven.Sweet Red Peppers with Feta and Pesto

Sweet Red Peppers with Feta and Pesto

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS

  • 2 long sweet red peppers (they are sometimes called ‘pointed’)
  • 4 generous tsp pesto
  • 8-10 cherry or mini plum tomatoes
  • 100 g feta cheese
  • Extra virgin olive oil

INSTRUCTIONS

  1. Pre-heat oven to 180 C/350 F.
  2. Before slicing the peppers in half, take a look at them to determine the most sensible side to do this from – they need to sit flat on the tray. Pointed peppers tend to be sort of flat and wide – they have a narrower side which is where they are best sliced from. I find that if I lay one down so that it lies flat and then give it a quarter turn, that is the best place to slice them in half – it gives me two fairly stable and wide halves. After you have sliced them in half, remove the seeds and the white membrane but try and leave the stems on as they look rather pretty. If there are any rogue seeds, hold the pepper half over the sink, cut side facing down and give it a little tap or two with the flat of the knife and the seeds should fly out. Nestle the prepared peppers in a baking dish which will hold them snugly. The tin that I use is 7″ x 10″ (which is 26cm x 17cm) and comfortably holds 4 halves.
  3. Smear 1 generous teaspoon of pesto into each half. Slice the tomatoes in half and nestle, cut side down into the pesto – put in as many as you can squeeze in. When I can find them I also use a few yellow cherry tomatoes.
  4. Slice the feta into cubes and divide this evenly over the tomatoes.
  5. Trickle over a little EVOO and pop in the oven for 20-25 minutes.
  6. Serve warm as a side with a roast or stew or cold in a lunch box with a salad. This is delicious with a lentil salad and also on toasted slices of baguette…

SUBSTITUTIONS
I have made these with green pointed peppers which went down well despite my not liking the flavour of green peppers in general. They can be topped with grated parmesan cheese instead of the feta. Adding a few slices of anchovy filets, red onion and black olives would be rather lovely.

© Selma Jeevanjee and Selma’s Table, 2013, 2014. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to