Couscous-stuffed peppers with feta

• Mixed peppers (3 pack)4
• Couscous200g
• Chickpeas (400g tin)1
• Greek-style salad cheese (feta)150g
• Brown onions100g
• Ground cuminstore cupboard3g
• Stock cubes (12 pack)1
• Vegetable oilstore cupboard15ml

Plus salt and pepper. About £2.96 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.