Makes 12 medium-sized peppers
Ingredients
12 medium to small-sized red peppers
1 packet streaky bacon, diced
1 medium red onion, finely chopped
6 small spring onions, finely chopped
3 punnets (about 18 medium) brown mushrooms, finely chopped
A handful Italian parsley, chopped
A good handful chives, chopped
Enough couscous to serve 6 people (about 200g)
A blob of butter to add to the couscous
Feta cheese, crumbled
Grapeseed oil
Maldon sea salt
Freshly ground black pepper
Method
1. Preheat the oven to 180°C.
2. Prepare the couscous - see packet for details... Fluff up using a fork, and add the butter. Set aside.
3. Fry the bacon until cooked (I don't use oil), and add the onion and spring onion. Cook until the bacon starts to brown. Remove and set aside.
4. Brown the mushrooms in a pan using a combination of oil and butter. Set aside.
5. Add all these ingredients together and mix well. Season and drizzle with a little Grapeseed oil.
6. Prepare the peppers by cutting the top off and removing the pips and insides.
7. Place in a roasting dish. Fill them with the stuffing.
8. Top with crumbled Feta cheese.
9. Bake for about 30 minutes or until cooked and the Feta cheese has browned.
