Stuffed roasted peppers

Filled with a mix of couscous, chickpeas, courgettes, olives, & pine nuts

I love stuffed peppers, and now it’s spring/summer I feel like they are officially on the menu again.

They are quick and easy to make - you can start roasting the peppers while you make the filling to give them a head start, then they just need a further 10 minutes once stuffed.

You could also use the filling as a salad recipe - I love this combination of flavours. Couscous bulks it out (I love it as it requires no cooking!), chickpeas add texture, protein and fibre, then there’s grated raw courgette in there too, as well as crunchy pine nuts, sweet raisins, black olives, lemon and parsley.

I also added feta because what isn’t better with feta?