TRAYBAKE: Mediterranean Roasted Red Peppers
One-tray-wonder stuffed red peppers with couscous, feta, black olives, & roasted in a garlic tomato sauce 🍅 This is a variation on a Jamie Oliver for Tesco recipe. Super easy and delicious, can be kept as leftovers, too.
Ingredients:
2 red peppers
4 garlic cloves olive oil
1/2 cup black pitted olives, sliced
150g couscous
1 lemon bunch of flat-leaf parsley (30g)
extra virgin olive oil
1 x 400g tins quality plum tomatoes
1/2 cup crumbled feta
How to:
Preheat the oven to fan 160°C.
Halve & deseed the peppers & bash the peeled garlic cloves.
Put it all in a large roasting tin, drizzle with 1 tbsp oil and season with sea salt & black pepper.
Roast for 30 mins, or until tender.
Meanwhile, put olives in a bowl with the uncooked couscous.
Add a squeeze of lemon juice.
Pick half the parsley leaves & set aside for later, then finely chop the rest, stalks & all, and add to the bowl.
Add 1 tbsp extra virgin olive oil & pour over enough boiling water to just cover the couscous.
Cover with a tea towel & leave to stand for 4-5 mins.
Remove the tin from the oven & move the peppers to a plate for a moment. Squeeze the soft garlic flesh into the tin, then add the tinned tomatoes.
Crush it all with a potato masher.
Fluff up the couscous with a fork, then divide and spoon into the softened peppers.
Set the peppers in the sauce, crumble over the feta, then return the tin to the oven for a further 30 mins, or until the sauce is thick and reduced and the peppers are soft & sweet.
Squeeze over a little more lemon juice, chop & sprinkle over the reserved parsley leaves and serve with a little olive oil.
My stories today were a little out of control but I really like sharing, hope you guys don’t mind. I’m sat at the table right now with my apron on! 😍 Now some Norfolk Black chicken to roast!
Slightly adapted from a lovely Jamie Oliver for Tesco recipe.
