Ingredients
- 3 large blocky peppers, halved and deseeded
- 1 tablespoon vegetable oil
- 1 small courgette, finely chopped
- 2 cloves garlic, crushed
- 2 cups cooked couscous
- 400g chickpeas
- 1 medium ripe tomato, seeded
- lemon juice
- 1 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 75g crumbled feta cheese
Author of this recipe
These colourful and tasty vegetarian stuffed peppers are a complete meal or a perfect starter.
Preparation
- Cook the couscous according to the package instructions.
- While the couscous is cooling, take off the cap of the peppers and remove the seeds.
- Cut the courgette and the tomato into small cubes and mix with chickpeas and couscous.
- Mix lemon juice, oil, oregano, salt, pepper and garlic until it forms a sauce and throw it over the couscous and vegetable mixture.
- Put all this mixture inside the peppers.
- Bake the stuffed peppers in a preheated oven at 200 °C for about 35 minutes or until they are wrinkled.
- Sprinkle the feta cheese over the baked peppers before serving.