Mary Jones’ stuffed peppers recipe

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  • Healthy
  • Nut-free
serves: 2
Skill: easy
Cost: cheap
5-a-day: 3

These delicious, couscous-stuffed peppers are simple to make – and healthy, too


  • 2 red or yellow peppers, halved
  • 1 large cup of couscous
  • 2 large cups of chicken stock
  • 2 - 3 beetroots
  • Cheddar cheese
  • 1tsp rosemary
  • Baby asparagus, to serve
  • Mixed salad, to serve


  • Cook the peppers first on 200ÂșC for 10 minutes.

  • Meanwhile, make the couscous with boiling chicken stock.

  • Finely chop the rosemary, and roughly chop the beetroot. Mix these into the couscous.

  • Take the peppers out and stuff them with your tasty couscous. Grate a load of cheddar on top and put them back in the oven for another 5 minutes.

  • Grill the asparagus on a griddle pan with olive oil.

  • Serve with a bit of salad – and feel very smug and healthy as you get at least 3 portions of veg for dinner!

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(33 ratings)
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