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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 125-150 g padron peppers
  • 50 g 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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the peppers in half, then remove the seeds.
  3. Crumble most of the feta into the couscous salad, taste and adjust the seasoning to your liking. Add the chopped herbs, then combine.
  4. Lightly grease a baking tray with olive oil.
  5. Stuff the pepper halves with the couscous mixture, lightly pressing it into them.
  6. Put these on the tray, then bake in the oven for 12-25 minutes until the peppers are golden and tender.
  7. Transfer them to a serving plate. Let them cool.
  8. Serve them warm with chopped herbs scattered on top.