Serves: 1

Couscous Stuffed Peppers

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Couscous peppers lg thumb

Couscous Stuffed Peppers

These peppers can be eaten hot or cold making a delicous, quick vegetarian meal.

  • 85 g/3 oz couscous
  • 85 ml/3 fl oz hot water
  • 2 large red or yellow peppers
  • spray oil
  • 1 clove garlic (crushed)
  • 50 g/2 oz chestnut mushrooms (chopped)
  • 4 spring onions (finely sliced)
  • 2 tbsp parsley (chopped )
  • salt
  • freshly ground black pepper
  • 2 tbsp tzatziki
  1. Preheat the oven to 200°C, Gas Mark 6.
  2. Put the couscous in a jug and cover with the hot water.
  3. Stir and set aside for 10-15 minutes, until the grains have absorbed the water.
  4. Squeeze out any excess.
  5. Meanwhile, cut the peppers in half length-ways and remove the seeds and ribs.

  6. Spray a frying pan lightly with oil and add the pepper halves.
  7. Cook for about 5 minutes until softened, turning them over halfway through.
  8. Remove.
  9. Add the garlic, mushrooms and spring onions to the pan and cook for 2-3 minutes, stirring occasionally.
  10. Stir in the couscous and parsley and season to taste.
  11. Place the peppers in an ovenproof dish and fill with the couscous mixture.
  12. Cover with foil and cook in the preheated oven for 10-15 minutes.
  13. Serve with tzatziki.