Baked Feta Stuffed Peppers

A tray of baked stuffed peppers has a way of feeling both practical and ceremonial. Here, sweet bell peppers are filled with fluffy couscous, bright herbs, briny olives, and generous pieces of feta, then baked until the tops turn golden and the peppers soften into a rich, savoury shell.

Ingredients

Serves 4.

• 4 large bell peppers, halved lengthwise and seeded
• 2 tablespoons olive oil, plus more for the dish
• 1 small red onion, finely diced
• 2 garlic cloves, minced
• 150 g couscous
• 180 ml hot vegetable stock
• 1 lemon, zested and juiced
• 180 g feta, crumbled into large pieces
• 70 g pitted olives, roughly chopped
• 2 tablespoons chopped parsley
• 1 tablespoon chopped dill or mint
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon fine sea salt, or to taste
• 2 tablespoons toasted pine nuts or chopped walnuts (optional)

Instructions

1. Heat the oven to 200°C. Lightly oil a baking dish large enough to hold the pepper halves snugly.
2. Arrange the pepper halves cut-side up in the dish. Drizzle with a little olive oil and roast for 12 minutes to give them a head start.
3. Meanwhile, warm 2 tablespoons of olive oil in a pan over medium heat. Add the onion and cook for 5 to 6 minutes until soft. Stir in the garlic and oregano for 30 seconds.
4. Tip the couscous into a bowl and pour over the hot stock. Cover and leave for 5 minutes, then fluff with a fork.
5. Fold the onion mixture into the couscous with the lemon zest, 1 tablespoon lemon juice, olives, parsley, dill, pepper, salt, and half of the feta. Add the nuts if using.
6. Spoon the filling into the partially roasted peppers, pressing gently so each half is generously filled. Scatter the remaining feta over the top.
7. Return the dish to the oven and bake for 18 to 22 minutes, until the peppers are tender and the feta is lightly browned at the edges.
8. Finish with a final squeeze of lemon juice and a little more parsley before serving.

Tips

• Red or yellow peppers give the sweetest result, though a mix of colours looks especially handsome on the table.
• For a more substantial meal, stir a can of drained chickpeas into the filling.
• Leftovers reheat well the next day and are also excellent at room temperature for lunch.