Hero moroccan style stuffed red peppers

Moroccan-style stuffed red peppers

Sweet pointed red peppers are roasted with a sautéed veg and spicy cous cous filling

, 26 January 2021

(3 votes)

Moroccan-style stuffed red peppers
  • 40 Mins

  • Serves: 4

  • Price: £1.41 per serving

Nutritional Info
Each 322g serving contains
  • Energy

    754KJ

    180KCAL

    9%
  • Fat

    2.6g

    low

    4%
  • Saturates

    0.6g

    low

    3%
  • Sugars

    10.6g

    low

    12%
  • Salt

    0.39g

    low

    7%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 234kJ/56kcal.
Ingredients
  • 1tsp rapeseed oil
  • 1 small aubergine, cut into 1cm chunks
  • 1 red onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 medium courgette, cut into 1cm chunks
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp dried oregano
  • 100g sachet Asda Spicy Vegetable Cous Cous
  • Zest and juice ½ lemon, plus wedges to serve
  • 25g pack flat-leaf parsley, finely chopped
  • 4 Extra Special Sweet Pointed Peppers, halved lengthways and seeds removed
  • 3tbsp pomegranate seeds
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Heat the oil in a pan and fry the aubergine, onion, garlic, courgette, cumin, coriander and oregano on low for 10 mins, stirring occasionally, until softened.

  • Make the cous cous according to the pack instructions, then stir in the fried vegetables, lemon zest and juice, and parsley, saving a little to garnish.

  • Arrange the peppers in a roasting dish, cut side up, and stuff with the cous cous mixture. Cover with foil and roast for 10 mins. Remove the foil and cook for 10-15 mins until the peppers are soft.

  • Top with the pomegranate and remaining parsley and serve with lemon wedges.