Great as a side dish at your barbecue this summer.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 30 minutes
    • Italian
    • Vegetarian

    Stuffed Pointed Peppers

    Recipe Information

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    2 Specially Selected Sweet Pointed Peppers

    1 Red Onion

    100g Worldwide Hot and Spicy Cous Cous

    30ml Solesta Olive Oil

    25g Solesta Pitted Black Olives

    50g Greek Feta Cheese

    Stonemill Black Pepper


    Preheat the oven to 200°C/400°F/Gas Mark 6.

    Peel and finely chop the onion.

    Heat a little oil in a medium saucepan, add the onions and sauté for 2/3 minutes.

    Add the cous cous and 170ml boiling water.

    Stir well then remove from heat and allow to rest for 5 minutes.

    Meanwhile, chop the black olives, add them to the cous cous and season with black pepper.

    Slice the peppers in half lengthways, removing any seeds.

    Divide the mixture between the 4 halves.

    Place them onto a metal baking tray and drizzle over the remaining oil.

    Crumble the cheese over the peppers and bake in the oven for 20-25 minutes.