VEGETARIAN STUFFED PEPPERS WITH COUSCOUS RECIPES

Name: Stuffed red peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 100g wholewheat couscous , rinsed and drained; 3 tbsp raisins; bunch parsley , roughly chopped; 25g pine nuts; 100g feta , crumbled; pinch of cinnamon; 3 tbsp olive oil; 290g jar grilled whole peppers , drained and rinsed

STUFFED RED PEPPERS RECIPE - BBC GOOD FOOD

Stuffed red peppers recipe - BBC Good Food image

An easy vegetarian main bursting with colour and flavour. Crumbly feta, grilled peppers, wholewheat couscous and pine nuts - perfect for a filling midweek supper for two

Provided by Charlie Clapp

Categories Dinner, Lunch, Main course, Supper

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 8

Ingredients

100g wholewheat couscous , rinsed and drained
3 tbsp raisins
bunch parsley , roughly chopped
25g pine nuts
100g feta , crumbled
pinch of cinnamon
3 tbsp olive oil
290g jar grilled whole peppers , drained and rinsed

Steps:

Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.
Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.
Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.

Nutrition Facts : Calories 660 calories, FatContent 37 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 61 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 5 grams fiber, ProteinContent 18 grams protein, SodiumContent 1.4 milligram of sodium

MEDITERRANEAN STUFFED PEPPERS RECIPE - BBC GOOD FOOD

Mediterranean stuffed peppers recipe - BBC Good Food image

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

Provided by Good Food team

Categories Dinner, Main course

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 7

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

Steps:

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.
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.

Nutrition Facts : Calories 321 calories, FatContent 15 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 4 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.4 milligram of sodium

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