Couscous-stuffed peppers with feta

• Mixed peppers4
• Couscous200g
• Chickpeas1 × 400g tin
• Greek-style salad cheese (feta)150g
• Brown onions100g
• Ground cuminstore cupboard½ tsp (2.5g)
• Stock cubes1 cube
• Vegetable oilstore cupboard1 tbsp (15ml)

Plus salt and pepper. About £3.97 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 4 peppers in half lengthways, remove the seeds, brush with a little oil and roast cut-side up for 15 minutes.

3. 3

   Put 200g couscous in a bowl, pour over 1 stock cube dissolved in 260ml boiling water, cover and leave for 10 minutes.

4. 4

   Fry 1 chopped onion for 5 minutes with ½ tsp cumin. Fluff the couscous and mix in the onion and 1 drained tin chickpeas.

5. 5

   Fill the peppers, crumble over 150g feta and bake for 15 minutes until golden.