Italian stuffed sweet peppers

Italian stuffed sweet peppers

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 3

Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes

Nutrition and extra info

Additional info

  • Healthy
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
419
protein
15g
carbs
58g
fat
11g
saturates
2g
fibre
6g
sugar
9g
salt
0.8g

Ingredients

  • 3 red Romano peppers, halved and deseeded
  • 160g pack semi-dried tomatoes & mozzarella balls in olive oil
  • 140g couscous
  • 2 tbsp pesto
  • 5 tbsp dried breadcrumbs

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Method

  1. Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.
  2. Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs
  3. Bake for 15-20 mins until the top is crisp and the peppers are tender.

Recipe from Good Food magazine, February 2014

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Comments

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bluejay's picture
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I found this version a little bland but tried again only I stuffed the peppers with couscous mixed with chopped artichoke hearts and feta cubes in oregano/ olive oil (drained). Much tastier!

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