Lemon & Herb Mediterranean Peppers
Preparation time: 5 minutes
Cooking time: 20 minutes
50g Schwartz Lemon & Herb Wings Seasoning
10 large red or yellow peppers, topped and deseeded (leave stalks on)
600ml boiling water
125g pine nuts, toasted
200g Noels black olives, roughly chopped
200g feta cheese, crumbled
200g Newforge sun-dried tomatoes
1.Pre-heat the oven to 200C/180C Fan/400F/Gas Mark 6.
2.Place the peppers on a baking tray and bake for 10 minutes until almost soft.
3.Meanwhile, place the couscous and Schwartz Lemon & Herb Wings Seasoning into a bowl and cover with the boiling water. Stir and cover the bowl, then leave to stand for ten minutes.
4.Stir the couscous with a fork to fluff it up, then mix in the pine nuts, olives, feta and sun-dried tomatoes.
5.Pile the couscous stuffing into the pepper and bake for 10 minutes.