Barley & feta-stuffed barbecue peppers

by Celia Brooks


100g barley couscous
2 peppers, red, yellow or orange
150g feta cheese, crumbled
3 handfuls of fresh, leafy herbs, chopped: parsley, mint, dill, basil, coriander
2 tsp finely grated ginger
1 tbsp sumac, or 1 tbsp lemon juice
½ tsp lemon zest
2 tbsp olive oil
Freshly ground pepper


Place the barley couscous in a bowl and pour boiling water over it to cover. Leave to swell for 5-10 mins, then fluff with a fork.

Cut the peppers in half from stem to base. Use a small paring knife to cut away the seeds and membranes, leaving the stems intact.

In a medium bowl, mix the remaining ingredients together to make the stuffing. Mix in the couscous. Taste for seasoning. Pile the stuffing into the pepper halves.

Cook on the hot barbecue until the peppers are blackened, and the stuffing is warmed through.

ALTERNATIVE: These can also be cooked in the oven at 220C until the peppers are softened. For best results in this case, leave the feta out of the stuffing and scatter it on top before baking, adding an extra drizzle of olive oil to each pepper half.

Recipe: Celia Brooks