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1. Preheat the oven to 200°C (400°F). Slice the tops off the bell peppers and remove the seeds and membranes. Brush the insides and outsides lightly with olive oil, season with a pinch of salt and pepper, then place cut-side up in a baking dish. Roast for 15 minutes until slightly softened.
4 piece Bell peppers (large, any colour),
1 tbsp Olive oil,
1 tsp Salt,
0.5 tsp Black pepper
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2. While the peppers roast, bring the vegetable stock to a boil in a small saucepan. Pour it over the couscous in a heatproof bowl, cover tightly with a plate or cling film, and let it steam for 5 minutes. Fluff with a fork, then drizzle with the remaining olive oil and squeeze in the lemon juice. Season lightly and set aside.
1 cup Couscous,
1.2 cup Vegetable stock,
2 tbsp Olive oil,
1 piece Lemon
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3. Finely dice the red onion and mince the garlic. Heat a small drizzle of olive oil in a skillet over medium heat. Sauté the onion for 3–4 minutes until softened, then add the garlic, cumin, smoked paprika, and oregano, and cook for 1 more minute until fragrant.
3 clove Garlic cloves,
0.5 piece Red onion,
3 tbsp Olive oil,
0.8 tsp Ground cumin,
0.5 tsp Smoked paprika,
0.5 tsp Dried oregano
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4. Halve the cherry tomatoes and add them to the skillet. Cook for 2–3 minutes until they begin to break down and release their juices. Add the baby spinach and stir until wilted, about 1–2 minutes. Remove from heat.
250 g Cherry tomatoes,
2 cup Baby spinach
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5. Combine the couscous and the tomato-spinach mixture in a large bowl. Add the crumbled feta, chopped parsley, and mint. Taste and adjust seasoning with salt and black pepper.
0.8 cup Feta cheese, crumbled,
0.2 cup Fresh flat-leaf parsley,
2 tbsp Fresh mint leaves,
1 tsp Salt,
0.5 tsp Black pepper
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6. Remove the par-roasted peppers from the oven. Spoon the couscous filling generously into each pepper, pressing it in lightly. Scatter the shredded mozzarella over the top of each stuffed pepper.
0.5 cup Mozzarella cheese, shredded
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7. Return the baking dish to the oven and bake for a further 18–20 minutes until the mozzarella is golden and bubbling and the peppers are completely tender. Let cool for 5 minutes before serving, garnished with any remaining fresh parsley.
By james