Stuffed Peppers, Cous Cous, Mushrooms and Feta, Lay The Table
Recipe Shed

Stuffed Peppers, Cous Cous, Mushrooms and Feta

Stuffed Peppers, Cous Cous, Mushrooms and Feta, Lay The Table


I  was concerned about falling foul of my own theme this week with this recipe, but then I checked on the Vegetarian Society website where it defines a vegetarian as: A vegetarian is someone who lives on a diet of grains, pulses, nuts, seeds, vegetables and fruits with, or without, the use of dairy products and eggs, so I think Im in the clear.


Technically, therefore, this is a Lacto-Vegetarian dish, which to my carnivorous tastes, doesnt sound too appetising. But this dish is VERY appetising. Oh yes! So much so, that Im going to devote at least one Recipe Shed theme in four to the glories of vegetarian cooking. Lets get creative.


Stuffed Peppers, Cous Cous, Mushrooms and Feta, Lay The Table


For 2 people


2 red peppers
40g cous cous
250ml vegetable stock
2 tbsp olive oil
Handful baby button mushrooms
3-4 tbsp fresh coriander, chopped
100g feta cheese, cut into 1 cm cubes
Salt and freshly ground black pepper
1 tsp chilli powder


1. Quarter the mushrooms and marinate with the olive oil and a little salt and pepper in a bowl. Set aside.


Stuffed Peppers, Cous Cous, Mushrooms and Feta, Lay The Table

2. Preheat the oven to 180C/gas 4. Halve the peppers vertically through the stalk. Scoop out the seeds and membrane. Drizzle over a little olive oil and put on a lightly oiled baking tray. Cook for 20-25 mins until tender.


Stuffed Peppers, Cous Cous, Mushrooms and Feta, Lay The Table

3. Meanwhile, dissolve a vegetable stock cube in 250ml boiling water. Pour the cous cous into a bowl, then add the hot stock. Set aside for a few mins, then fluff up the cous cous with a fork. Drain the mushrooms, then stir into the cous cous, followed by the feta, coriander, chilli (to taste) and sat and pepper.


4. Remove the peppers from the oven and allow to cool a little before using a spoon to carefully stuff the pepper cavities with the cous cous mixture.


5. Return to the baking tray and cook in the oven for 10-15 mins until the cheese melts and bubbles.


6. Serve with green salad and garlic bread.


Well, I have to say, this was a huge triumph at home. We usually eat meat with everything but were  now going to go vegetarian at least once a week. Do you have any VEGETARIAN recipes to share? Then please link up to the Recipe Shed below.


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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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