Feta Stuffed Capsicum
Feta Stuffed Capsicum

Ingredients

Method

  • 1 red capsicum, halved lengthways and seeds removed
  • 150g couscous
  • 200ml hot veg stock
  • 1 lemon, juice only
  • 5 tbsp olive oil
  • 100g raisins
  • Handful of chopped coriander
  • 85g feta, crumbled
  • Preheat the oven to 200C. Roast the capsicum on a baking tray for 10 mins, or until just softened.
  • Place the couscous in a bowl, and pour over the hot stock. Cover, and leave to stand for 5 mins, then fluff with a fork. Add the oil and lemon, season well, and stir in the raisins, coriander, and feta. Stuff into the capsicum halves and serve hot or cold.
30 mins
1 serving
This recipe pairs perfectly with the Domaine des Pothiers 'En Flamme' Gamay 2019 from Loire Valley, France.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box