Friday, 17 August 2012

Goats cheese & couscous stuffed peppers

Another post for Ethel and the #capricornchallenge , this one takes a little more prep but its the oven thats doing the hardwork really. The goats cheese provides a lovely cheesy calcium hit to this impressive little dish which would make a great starter for a meal with friends or as a lunch dish.

  • 2 red peppers - halved and seeds removed
  • 1 packet of roasted vegetable couscous or plain couscous
  • 1 tbsp olive oil
  • 1 round of Capricorn goats cheese - diced
  • 1 tbsp of caramelised onion chutney
  • Pumpkin seeds or walnuts (optional if you want to add more crunch)


  • Rub the peppers with olive oil
  • Roast in the oven at 180c until softened
  • Meanwhile prepare the couscous, following the instruction on the packet
  • Once the couscous is ready stir in the caramelised onion chutney and the nuts or seeds if using
  • Spoon into the cooked pepper shells and top with the chopped goats cheese
  • Bake for another 10 minutes until the cheese is melted and lightly golden
  • Delicious served with a dressed rocket salad.


Anonymous said...

Hang on....I have goats cheese, cous cous and two red peppers but no plan... so many thanks for posting this! :)

Anonymous said...

lovely just what I was looking for had this in a pub and loved it

Thank You

Barbie Chiu said...

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