When done right, stuffed peppers look beautiful and with a couscous stuffing, they are very filling.
Ingredients (makes 4)
2 Red Peppers
100g of Couscous
150g of Feta Cheese chopped/crumbled
175ml of hot Vegetable Stock
2 cloves of Garlic, crushed
2 tablespoons of Fresh Chopped Coriander
1 tablespoon of chopped Fresh Chives
2 + 1/2 tablespoons Olive Oil
Juice of half a Lemon
Salt and Pepper to taste
Place the couscous in a bowl and pour in the vegetable stock (make sure the stock is close to boiling hot). Cover with the bowl with cling film and leave to stand for 5 minutes or until the stock is absorbed. Add the herbs, lemon juice, garlic, feta, and one tablespoon of the olive oil. Add salt and pepper to taste.
Slice the two peppers in half, scooping out and discarding all the insides. Brush all over with the remaining tablespoon of Olive Oil. Place on the BBQ like an upside down bowl (over a medium heat) Cook for around 4-5 minutes and then take them off the barbecue.
Stuff the peppers with the couscous and, when full, wrap carefully in tin foil. Please the wrapped peppers back onto the barbecue, with the couscous side facing up. Cook for another 10 minutes until the pepper is tender.