Stuffed peppers with couscous, courgette and mozzarella Recipe

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  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian

serves:

4

Skill:

easy

Cost:

cheap

5-a-day:

1

Total Time:

00:30

Prep:

00:10

Cooking:

00:20

Nutrition per portion

RDA
Calories 315 kCal 16%
Fat 18g 26%

Stuffed peppers are always a delicious recipe to whip after a busy day. This delicious stuffed peppers recipe looks impressive but it’s so easy to make! These stuffed peppers are ideal for lunch with a salad or served for dinner with new potatoes and fresh greens. Ready in just 30 mins, our stuffed peppers with couscous, courgette and mozzarella are vegetarian-friendly and are sure to tempt children with their vibrant colours and tasty flavours too. A colourful Mediterranean-style dish with sun blushed tomatoes and melting mozzarella, you can trusts us when we say it tastes as good as it looks! Not only does a portion of this recipe equal one of your 5-a-day, it also works out at only 315 calories and 0.4g salt per serving.

Ingredients

  • 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

  • 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.

  • 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.

  • Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.

  • Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted.

  • Serve your stuffed peppers, warm or cold, with a green salad.

More Recipe Ideas

Top Tip

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