Stuffed pepper recipe

This recipe was the result of one of those weekly veggie box deliveries I received. I’ve been eyeing them for months – but then was put off as you either had to commit to a full month (and couldn’t opt for week-by-week) or the collection times and locations were a little impossible. I recently found the ‘holy grail’ in my corner of the ‘burbs – Think Organic in Kenilworth. I walked out with a brown paper packet filled with fresh, organic vegetables – and a heap of inspiration.

Unpacking it is a bit of a Masterchef mystery box challenge – with a few ‘what do I do with this?’ moments when confronted with a yellow pepper almost the size of my head. I decided stuffing it was a good option – and could also use some of the other vegetables in the stuffing.

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I used quinoa – but if you don’t have or don’t feel comfortable cooking it, you could always use rice or even couscous. I tossed through spring onions, feta, tomatoes – and a few other delicious bits and pieces – before adding a sprinkle of the Arabian Za’atar. The sumac and sesame seeds adds a little lift, but doesn’t overwhelm the gentle flavours. As it is a fantastic partner to roasted vegetables (a drizzle of olive oil, and you’re set) it was also an obvious choice to go with this vegetable laden dish.

Serves 2
1 yellow pepper, cut in half and seeded (cut through the stalk)
½ cup cooked couscous, quinoa or rice
1 spring onion, finely sliced
1 wheel feta, in rough chunks
1 clove garlic, finely sliced
3 basil leaves, finely sliced
small handful baby tomatoes
2 tsp Eat Art Arabian Za’atar
2 tbsp olive or coconut oil
2 tbsp Greek Yoghurt

Preheat the oven to 180 degrees C. Place the peppers in a snug baking dish, cut side up, and drizzle with 1 tbsp of the oil. Bake for approximately 15 minutes, or until tender and starting to brown. While baking, place a frying pan on a medium heat and add the remaining 1 tbsp of oil with the garlic, spring onion and tomatoes. Fry until the tomatoes start to blister at the edges. Toss with the couscous / quinoa / rice, feta, spring onion and Arabian Za’atar. Once the peppers are cooked, fill with the mixture. If desired you can top with a yoghurt dressing – simply add 1 tsp Arabian Za’atar to 2 tbsp Greek yoghurt and dollop on top. Enjoy warm or cold.


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