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Italian stuffed sweet peppers

Italian stuffed sweet peppers

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal419
fat11g
saturates2g
carbs58g
sugars9g
fibre6g
protein15g
salt0.8g
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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 breadcrumb

Method

  • STEP 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.

  • STEP 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

  • STEP 3

    Bake for 15-20 mins until the top is crisp and the peppers are tender.

Goes well with

Recipe from Good Food magazine, February 2014

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A star rating of 3.2 out of 5.5 ratings
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