Couscous and feta stuffed padron peppers
21 Mar 2020
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Background
Fried and stuffed padrón peppers are of the many classic Spanish tapas. I’ve had some leftover home-made couscous salad with roasted veggies in 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
- 125-150g padron peppers
- 50g feta (dairy-free)
- 1 cup couscous salad home-made or shop-bought)
- 1 Tbsp fresh herbs of your choice ( mint, parsley, basil, oregano etc)
- Salt & pepper
Instructions
- 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.
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Categories
- Meal Type: - Appetizer - Nibbles & Bites - Quick & Easy
- Cuisines: - Spanish
- Occasions: - Anniversaries - Dinner Party - Easter - Mothers Day - Parties - Valentine's Day
- Ingredients: - Other Vegetables - Whole grains
- Health and Diet: - Combination - Dairy Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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