Stuffed red peppers

• wholewheat couscous↗100g g

  rinsed and drained

• raisins↗3 tbsp tbsp
• parsley↗bunch

  roughly chopped

• pine nuts↗25g g
• feta↗100g g

  crumbled

• cinnamon↗pinch of

  pinch of

• olive oil↗3 tbsp tbsp
• whole peppers↗290g jar grilled g

  drained and rinsed

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.

2. 2

   Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.

3. 3

   Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.