Lemon and Herb Mediterranean Filled Peppers

  • Serves 10
  • 50 g Schwartz Lemon and Herb Wings Seasoning
  • 10 Large Red or Yellow Peppers, topped and deseeded (leave stalks on)
  • 480 g Couscous
  • 600 ml Boiling Water
  • 125 g Pine Nuts, toasted
  • 200 g Black Olives, roughly chopped
  • 200 g Feta Cheese, crumbled
  • 200 g Sun-dried Tomatoes

1. Preheat the oven to 200℃/Fan 180℃/400℉/Gas Mark 6. 2. Place the peppers on a baking tray and bake for 10 minutes until almost soft. 3. Meanwhile, place the couscous and the Schwartz Lemon and Herb Wing Seasoning in a bowl and cover with the boiling water. Stir and cover the bowl, then leave to stand for ten minutes. 4. Stir the couscous with a fork to fluff it up, then mix in the pine nuts, olives, feta and sun-dried tomatoes. 5. Pile the couscous filling into the pepper and bake for 10 minutes.