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Quinoa, Couscous and Feta-Stuffed Peppers Recipe

Try this Greek-inspired dish for a light but satisfying supper. 

Serves 4 Total Time 35 mins


  • 4 peppers
  • a pinch of salt and pepper
  • a packet of quinoa
  • a packet of couscous 
  • feta cheese
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 120g pea shoots and baby leaves
  • 2 x 345g BOL Mediterranean Roasted Veg
  • a handful of fresh basil leaves (optional)


  1. Preheat the oven to 200°C/180°C fan/Gas Mark 6 and line a roasting tin with baking paper. 
  2. Cut your peppers in half from top to bottom. If you want them to look good, try to cut the stalk down the middle so each piece has half a stalk. 
  3. Remove the seeds and make the cavity as hollow as possible. Lay them on a baking tray hollow side up and drizzle with olive oil and sprinkle with salt & pepper.
  4. Roast for 20 mins at 180°C. Remove from the oven and leave to cool.
  5. Meanwhile, cook your quinoa and couscous following the instructions on the packet.
  6. Once ready, stuff your peppers and top with a little of the feta. Pop them back in the oven for a while to heat through.
  7. Just before the peppers are ready, tip your leaves onto a serving plate and add the roasted veg. Toss together. 
  8. Mix the oil, balsamic vinegar and a little salt and pepper for the salad dressing, and decant into a serving jug or bowl. 
  9. Remove the peppers from the oven and place on top of the leaves. Drizzle over some dressing, season and top with basil leaves.

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