Mediterranean stuffed peppers

Mediterranean stuffed peppers

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(28 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 2
Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal321
  • fat15g
  • saturates4g
  • carbs37g
  • sugars13g
  • fibre4g
  • protein11g
  • salt1.4g
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Ingredients

  • 1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 85g couscous

    Couscous

    koos-koos

    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 25g pine nuts, toasted
  • handful black olives, roughly chopped
  • 50g feta cheese, crumbled
  • 50g semi-dried tomatoes, snipped, or handful cherry tomatoes, quartered

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp shredded basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

Method

  1. Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.

  2. Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

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Comments (26)

nanettemccrone's picture
5

I made it last night for me and my partner! follwed the instructions to the letter except using pine nuts.

Was very tasty! never had cous cous before and really enjoyed it! got some leftover filling too, so I will make lunches :)

This is definitely one I will be making again! x

argosdiva's picture
5

I put smoked salmon and dill (instead of basil) into the couscous mix and it was really delicious! Got the leftovers for lunch - can't wait!

drfabio's picture
5

Oh - my peppers did nearly catch light in the microwave though - so be wary!

drfabio's picture
5

Made this last week adding chicken stock to the cous cous, and cashews instead of pine nuts. Really tasty and great leftovers for lunch. Will make this again, but probably more as a side dish.

mufalda's picture
4

Baked the empty peppers in oven for 15-20 min instead of microwave. Did the cous-cous with chicken stock. Tasted really nice and easy to do also.

linniemills's picture
5

Made this over the week-end and served it with a green salad. Easy to make and perfect to serve. Made double the coucous and used it for lunches.

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