Stuffed peppers

Stuffed Peppers
Average rating: 4 out of 5 star rating

A colourful Mediterranean-style pepper dish with sunblush tomatoes and melting mozzarella - and yes, it tastes as good as it looks

  • Cooking time: 20 mins

  • Serves: 4

  • Costs: Cheap as chips

Ingredients

To give the dish a Greek twist, add olives, parsley and feta to the couscous.

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  • 4 red peppers, halved
  • Olive oil
  • 15g (½ oz) butter
  • 1 courgette, finely diced
  • 110g (4oz) pack lemon and coriander couscous
  • 85g (3oz) sunblush tomatoes, chopped
  • 3tbsp chopped fresh basil leaves
  • 125g (4½ oz) pack mozzarella
  • Green salad, to serve

Method

  1. Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 mins. Turn and grill for a further 5 mins or until the peppers are tender but not collapsed.
  2. Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins.
  3. Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.
  4. Place under the grill for 2-3 mins until the mozzarella has melted. Serve with a green salad.
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Nutritional information per portion

  • Calories 315(kcal)
  • Fat 18.0g
  • Saturates 7.0g
  • Sugars 9.0g
  • Salt 0.4g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/food/130428/Stuffed-peppers