Quick & Easy

Basil and feta stuffed capsicums

Basil and feta stuffed capsicums, capsicum recipe, brought to you by Australian Women's Weekly
basil and fetta stuffed capsicums



1.Combine couscous and the water in medium heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
2.Meanwhile, halve capsicums; discard seeds and membranes. Cook capsicum, cut-side up, in large baking-paper-lined steamer, over large saucepan of simmering water, about 8 minutes or until tender.
3.Meanwhile, add tomato, cheese, onion, chopped basil, rind and juice to couscous; mix gently.
4.Divide couscous mixture among capsicum halves; sprinkle with basil leaves.

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