Couscous and feta stuffed padron peppers
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.
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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