Mediterranean Stuffed Peppers with Maple-Glazed Raisins

• 4 red peppers
• 150g feta cheese, crumbled
• 80g black olives, chopped
• 100g orzo, cooked and drained
• 2 crushed garlic cloves
• 1 courgette, finely diced
• 2 tbsp raisins cooked in cider vinegar and Pure Canadian Maple Syrup
• 2 tbsp pine nuts, lightly toasted
• Handful fresh basil, chopped
• Handful fresh parsley, chopped
• 2 tbsp olive oil

Prep the Peppers

1. Slice the tops off 4 red peppers, keeping the lids for presentation.
2. Scoop out seeds and membranes with a spoon.
3. Using a small sharp paring knife to cut out jack-o-lantern faces for the spooky look.
4. Lightly rub the insides with olive oil and a pinch of sea salt.

Cook the Orzo

1. Boil orzo in salted water until just cooked (about 8-10 minutes).
2. Drain and Drizzle with a little olive oil to stop sticking.

Cook the Raisins

1. Warm a small pan over low–medium heat, add raisins and pour in just enough cider vinegar and Pure Canadian Maple Syrup to cover the bottom of the pan (you don’t need fully submerge them).
2. Let the mixture gently simmer for 3–5 minutes the raisins will start to plump up as they absorb the warm vinegar.
3. Once the liquid is almost absorbed and the raisins look glossy, remove from the heat.
4. Allow them to cool slightly before adding to your stuffing mixture.

For the Filling

1. In a pan, warm olive oil over medium heat.
2. Add crushed garlic and cook until fragrant.
3. Add courgette (diced) and sauté until soft.
4. Stir in cooked raisins, pinenuts, and chopped black olives.
5. Fold in the cooked orzo.
6. Add the feta, chopped basil, and parsley. Cook until it starts to soften.
7. Taste and adjust seasoning.

Stuff and Bake

1. Spoon the mixture into each pepper, packing it down gently.
2. Place the pepper lids back on as lids.
3. Bake at 200°C for 35 minutes, until the peppers are tender and slightly blistered.
4. Drizzle with a little extra olive oil. Finish with a sprinkle of sea salt.