16
WEDNESDAY
Sweet Red Peppers stuffed
with Leeks and Feta Cheese
with Spring Onions and Pine
Nut Couscous
Preparation time:
25 minutes
Cooking time:
25 minutes
Serves:
4
Ingredients:
•
4 sweet (long) red peppers, tops removed
•
1 small leek, finely chopped
•
1 tbsp chopped fresh parsley
•
2 tbsp olive oil
•
25g (1oz) finely grated parmesan cheese
•
25g (1oz) fresh bread crumbs
•
100g (4oz) feta cheese, finely crumbled
•
Salt and freshly ground black pepper
Couscous:
•
200g (7oz) couscous
•
2 tsp vegetable stock powder
•
4 spring onions, finely chopped
•
25g (1oz) pine nuts
To garnish:
•
Parsley sprigs
Method:
1
Split peppers lengthways, taking care not to
cut in half. Remove the core and seeds. Mix
together leek, parsley and olive oil, then add
parmesan cheese and bread crumbs. Mix in
crumbled feta cheese, then season with a
little salt and plenty of black pepper. Stuff
the mixture into the peppers.
2
Remove the divider wall from the front
container and place the peppers inside.
3
Position the rice tray in the back container.
Add couscous and 265ml of cold water. Stir
in stock powder, spring onions and pine
nuts.
4
Set time for couscous using the rice pre-set
(42 mins) then adjust to 25 minutes. Set time
for the peppers (using the front dual heater
button) using the leaf and pod vegetable
pre-set (15 mins) then adjust to 20 minutes.
5
When cooked, allow to stand for 5 minutes.
Fluff up the couscous with a fork. Garnish
with parsley sprigs.
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