Mediterranean stuffed peppers

Mediterranean stuffed peppers

  • Rating: 4 out of 5.45 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal321
fat15g
saturates4g
carbs37g
sugars13g
fibre4g
protein11g
low insalt1.4g
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Ingredients

  • 1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
  • 85g couscous
  • 25g pine nuts, toasted
  • handful black olives, roughly chopped
  • 50g feta cheese, crumbled
  • 50g semi-dried tomato snipped, or handful cherry tomatoes, quartered
  • 2 tbsp shredded basil

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
COUSCOUS SALAD
The couscous stuffing can be served as a salad in its own right - good for a packed lunch. Simply place in a lidded container and top with a handful of mixed salad leaves. Stir through just before eating.

Goes well with

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    Overall rating

    Rating: 4 out of 5.45 ratings
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