Stuffed Peppers with Pumpkin

1 hr

4 Servings

Equipment

Knife, chopping board, peeler, 2 x roasting trays, 
1 x small frying pan,
1 x medium-size jug (pyrex or similar),
1 x mixing bowl


Steps

  • Peel and de-seed the squash. Chop into cubes, around the size of a large dice.

  • Place 3/4 in a roasting pan, drizzle with olive oil, and season with salt and pepper.

  • Cut the long peppers in half lengthways, remove seeds and stalks. Place in roasting tin and drizzle with olive oil

  • Roast pumpkin for 30 mins and peppers for 20 mins at 200 c/ 392f


For the filling:

  • Take 1 cup of couscous in a medium bowl and cover with 1 cup of boiling water and a little oil, salt and pepper. Cover with a plate or chopping board and allow to steam for 5 mins.

  • Chop the red pepper into cubes and in a frying pan, sauté with a little oil for 5 minutes, or until softened slightly.

  • Rinse chickpeas, and half the roast pumpkin cubes.

  • In a jug, stir the veg stock, harissa and tomato paste, add this to the chickpea mix and simmer for 5 minutes, allowing flavours to infuse. Turn off the heat.

  • Chop herbs and spring onions and stir into the couscous, add a tbsp of the chickpea mix, and a drizzle of olive oil to moisten a little.

  • Fill the pepper cavities with couscous and load up with the chickpea mix, finally the roast pumpkin and cubed feta (if using).

Ingredients

  • 1 medium sized pumpkin or butternut squash

  • 3 long peppers

  • 2 spring onions

  • 1 red pepper

  • 1 tin of chickpeas

  • 1 cup of couscous

  • 1 dessert spoon harissa paste

  • 1 tbsp tomato puree

  • 1/2 cup veg stock

  • 1 handful fresh herbs (coriander used here)

  • 100 g feta (optional)

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