Leek And Feta Stuffed Capsicum With Spring Onion And Pine Nut - Morphy Richards INTELLISTEAM Recipe Book

LEEK AND FETA STUFFED
CAPSICUM WITH SPRING
ONION AND PINE NUT
COUSCOUS
INGREDIENTS:
2 x 1 10g red capsicum
80g white part of leek, finely
chopped
1 tbsp parsley, chopped
1 tbsp olive oil
10g Parmesan cheese, finely
grated
10g fresh white breadcrumbs
50g Feta cheese,
finely crumbled
Salt and freshly ground black
pepper
100g couscous
1 level tsp vegetable
stock powder
90ml water
20g spring onions,
finely chopped
10g pine nuts
Garnish:
parsley sprigs
METHOD:
Remove the tops from the capsicum. Then split the
capsicum lengthways taking care not to cut in half.
Remove the core and seeds and discard.
Combine leek, parsley and olive oil, add in the
Parmesan and breadcrumbs. Mix in the Feta
cheese and season with salt and pepper to taste.
Stuff the mixture into the capsicum.
Remove the divider wall from the front container
and place the capsicum inside.
Put the couscous, vegetable powder and the water
into the rice tray. Stir in the spring onions and pine
nuts. Put the rice tray in the back container and
cover both pans with the lids.
Set time for couscous using the rice preset (40
minutes) and adjust to 20 minutes.
Set time for capsicum using the leaf and pod
preset (16 minutes) and adjust to 20 minutes.
When cooked allow to stand for 5 minutes. Fluff
up the couscous with a fork and garnish with the
parsley.