Stuffed peppers with chicken and couscous

    (1)
    25 min

    One of the joys of a roast chicken or turkey is the tender meat left over – perfect for rustling up a super-quick meal like this one. Serve these delicious stuffed peppers with warm crusty bread and a crisp green salad.


    7 people made this

    Ingredients
    Serves: 4 

    • 150g couscous
    • 2 tbsp currants
    • 1 chopped garlic clove
    • 300ml boiling vegetable stock
    • 4 red or green peppers
    • 250g diced cooked chicken
    • 1 tbsp chopped fresh oregano
    • 100g crumbled feta cheese

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Put 150g couscous, 2 tbsp currants and 1 chopped garlic clove in a bowl and pour over 300ml boiling vegetable stock, made with a stock cube. Cover and leave to stand.
    2. Meanwhile, halve and seed 4 red or green peppers, then cook in boiling water for 5 minutes. Drain well and put into a grill pan, cut side up. Stir 250g diced cooked chicken and 1 tbsp chopped fresh oregano into the couscous. Season, then divide among the peppers. Top with 100g crumbled feta cheese and grill slowly, under a medium heat, for 10 minutes or until hot and golden.

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    (1)

    Reviews in English (1)

    carapillar
    0

    Nice if not slightly odd, mostly just because it was so different to what we're used to! Enjoyed it and enough to keep for tomorrow's lunch since there's only 2 of us.  -  15 Jun 2014

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