Couscous and feta stuffed padron peppers
Fried and stuffed padrón peppers are of the many classic Spanish tapas. I’ve had some leftover home-madecouscous salad with roasted veggiesin the fridge so I came up with this recipe. You can use shop-bought couscous salad too. I made them with vegan feta-like cheese, but you can use normal feta, if preferred. These couscous and feta stuffed pedron peppers make lovely nibbles with an Aperitif.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the peppers in half, then remove the seeds.
- Crumble most of the feta into the couscous salad, taste and adjust the seasoning to your liking. Add the chopped herbs, then combine.
- Lightly grease a baking tray with olive oil.
- Stuff the pepper halves with the couscous mixture, lightly pressing it into them.
- Put these on the tray, then bake in the oven for 12-25 minutes until the peppers are golden and tender.
- Transfer them to a serving plate. Let them cool.
- Serve them warm with chopped herbs scattered on top.