Lemon & Herb Mediterranean Filled Peppers

Number of Portions


- 50 grams Schwartz Lemon & Herb Wings Seasoning
- 10 large red or yellow peppers, topped and deseeded (leave stalks on)
- 480 grams couscous
- 600 ml boiling water
- 125 grams pine nuts, toasted
- 200 grams black olives, roughly chopped
- 200 grams feta cheese, crumbled
- 200 grams sun-dried tomatoes


Pre-heat the oven to 200°C/180°C Fan/400°F/Gas Mark 6.

Place the peppers on a baking tray and bake for 10 minutes until almost soft.

Meanwhile, place the couscous and Schwartz Lemon & Herb Wings Seasoning into a bowl and cover with the boiling water. Stir and cover the bowl, then leave to stand for ten minutes.

Stir the couscous with a fork to fluff it up, then mix in the pine nuts, olives, feta and sun-dried tomatoes.

Pile the couscous stuffing into the pepper and bake for 10 minutes.


Preparation time: 5 minutes; Cooking time: 20 minutes;