Recipes! Graviera

Stuffed Peppers

Serves 4 Print this recipe

Prep time 20-30 min



  • 4 Whole Red peppers
  • Olive oil
  • 15g (1/2 oz) butter
  • 1 Red Onion finely diced
  • 110g couscous
  • 85g (3oz) Pine nuts
  • 3tbsp chopped fresh basil leaves
  • 1 zest and juice of lime
  • 170grm Yamas! Graviera

For the Salad:

  • Equal amounts of rocket and watercress
  • 1 Ripe Avocado
  • Pitted Olives
  • Olive oil


1. Pre heat Oven to 200.

2. Cut Peppers in half carefully removing all seeds (keeping stems), place in toy and cook for 10 mins.

3. Place the Couscous in a bowl and cover with boiling water allow to stand. Gently fry off the onions adding the pine nut and allow to colour (the pine nuts).

4. Grate Yamas! Graviera. Once all moisture has disappeared from couscous stir in butter, lime zest and juice, salt onion and pine nut mix salt and pepper to taste.

5. Take roasted pepper shells adding the mixture in equal amounts to the empty shells sprinkle Yamas! Graviera over each return until cheese has melted.

6. Arrange salad leaves peeled and cut Avocado with the olives on a plate season and dress with oil. Place Peppers on salad to serve.