Serves: 4

Ingredients

• 4 bell peppers
  
• 250 g couscous with tomatoes and Provençal herbs
  
• 150 ml boiling water
  
• 50 g spring onion, sliced
  
• 50 g Camel Brand sun-dried tomatoes, chopped
  
• 150 g feta cheese, crumbled
  
• 70 g Camel Brand sliced olives
  
• 2 tsp olive oil
  
• 20 g grated Parmesan cheese
  
• Fresh parsley, chopped
  
• Salt and pepper
  

Method

1. Place the couscous in a bowl, add the boiling water, cover, and let stand for 5 minutes.
   
2. Fluff the couscous with a fork, then stir in the spring onion, crumbled feta, Camel Brand olives, Camel Brand sun-dried tomatoes, and chopped parsley. Season lightly with salt and pepper (the feta, olives, and sun-dried tomatoes already contain salt). Add the olive oil and mix well.
   
3. Clean the peppers, slice off the tops, and mix some of the chopped tops into the couscous mixture.
   
4. Lightly oil a baking dish to prevent sticking. Fill the peppers with the couscous mixture, pressing down firmly with a spoon.
   
5. Cover with foil and bake in a preheated oven at 200°C for 45 minutes.
   
6. Remove the foil, sprinkle with grated Parmesan, and bake for a further 15 minutes.
   
7. Serve hot or cold.