Greek-Style Stuffed Red Peppers Recipe

• Halve the peppers, being careful to keep the green stalk attached. Remove the seeds and any white pith. Place on a baking tray, drizzle with a little olive oil and bake at the top of the oven for 20 minutes.
• While the peppers are cooking prepare the filling. Tip the couscous into a bowl, add a little salt and pepper and a tablespoon of olive oil. Pour 130ml boiling water over the couscous, stir well and cover with a plate. Leave to one side for 10 minutes.
• Dice the tomatoes into small pieces, discarding the seeds. Finely chop the red onion and garlic and quarter the black olives. Then lastly, roughly chop the herbs.
• Use a fork to fluff up the couscous, separating all of the grains. Add all of the chopped vegetables and herbs, the crumbled feta and lemon juice and mix well.
• Remove the peppers from the oven and divide the couscous mixture between them, pressing down lightly. Drizzle over a little more olive oil and return to the oven for 5 minutes before serving.

Enjoy!