Italian stuffed sweet peppers

Italian stuffed sweet peppers

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(4 ratings)

Prep: 10 mins Cook: 35 mins


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

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal419
  • fat11g
  • saturates2g
  • carbs58g
  • sugars9g
  • fibre6g
  • protein15g
  • salt0.8g


  • 3 red Romano peppers, halved and deseeded



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 160g pack semi-dried tomatoes & mozzarella balls in olive oil
  • 140g couscous



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

  • 2 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 5 tbsp dried breadcrumb


  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.

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Comments, questions and tips

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6th Sep, 2017
Made this for the first time tonight didn't use the pesto though just used dried basil and it went down a storm with my boyfriend and friend (who are both meat eaters). It was really tasty but I don't think that one each is enough I was still hungry after mine so I'd probably do two each next time. Will definitely be making again.
20th Feb, 2014
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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