Looking for a healthy winter warming recipe? Our oriental stuffed capsicum with couscous and feta cheese recipe is one to add to the family cookbook. Whipped up in under an hour, this easy weeknight dinner can be customised to satisfy even the fussiest of eaters. But we have to admit, we enjoy ours best packed with crumbly feta and couscous.

Method

1. Preheat the oven to 200°C (180° fan) | 400F | gas 6. Arrange the pepper halves on a baking tray, cut side face down, and drizzle with 2 tbsp olive oil. Season with salt and pepper.

2. Bake until lightly charred at the edges, about 20-25 minutes.

3. In the meantime, place the couscous in a large frying pan and toast over a medium heat, swirling from time to time, until lightly toasted and nutty in aroma, about 2-3 minutes.

4. Tip into a large bowl and cover with 375 ml boiling water. Stir once, tightly cover the bowl with clingfilm, and set aside for 10 minutes.

5. Heat the remaining 2 tbsp olive oil in a frying pan set over a medium heat. Add the garlic, ginger, and chilli, frying until golden, about 2-3 minutes. Set off the heat.

6. After 10 minutes, fluff the couscous with a fork to separate the grains. Stir in the fried garlic, ginger, and chilli, along with the feta, coriander, and some salt and pepper to taste.

7. Remove the peppers from the oven and fill with the couscous. Serve with a garnish of coriander.
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Ingredients

• 3 large red peppers, split in half with seeds and white ribs scooped out
• 250 g | 1 1/2 cups couscous
• 4 tbsp olive oil, divided
• 2 cloves garlic, finely chopped
• 1 tbsp fresh ginger root, peeled and minced

• 1 red chilli, seeded and finely chopped
• 125 g | 3/4 cup feta, cubed
• 25 g | 1 cup coriander, chopped; plus extra to garnish
• salt
• freshly ground black pepper