In need of a quick and healthy lunch? These stuffed bell peppers are marvellous on their own or with a full meal.
1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
25g pine nuts, toasted
handful black olives, roughly chopped
50g feta cheese, crumbled
50g semi-dried tomatoes, snipped, or handful cherry tomatoes, quartered
2 tbsp shredded basil
Heat oven to 200 C . Put the peppers on a plate and microwave on Medium for 5 mins, until almost soft.
Place on a baking tray, cut-side up.
Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil.
Pile the couscous stuffing into the pepper halves and bake for 10 mins.
Great lunch or light meal.