Red-pepper-cous-cous

Red peppers with cous cous

Make up to one day in advance, then bake just before serving

By , 20 March 2017

(34 votes)

Red peppers with cous cous
  • 30 Mins

  • Serves: 6

Nutritional Info
Each 155g serving contains
  • Energy

    752KJ

    180KCAL

    9%
  • Fat

    8.5g

    med

    12%
  • Saturates

    2.0g

    low

    10%
  • Sugars

    6.4g

    low

    7%
  • Salt

    0.90g

    med

    15%
of your reference intake.
Typical energy values per 100g: 485kJ/116kcal.
Ingredients
  • 2 x 110g packs Asda Mediterranean Style Tomato Cous Cous
  • 5 sundried tomatoes, roughly chopped
  • 10 pitted Kalamata olives, chopped
  • 75g Apetina Light Salad Cheese, crumbled
  • 2tbsp roughly chopped parsley, plus extra to garnish
  • 3 Extra Special Sweet Pointed Peppers, halved and deseeded
  • 1tbsp rapeseed oil
Method
  • Preheat the oven to 200C/ 180C Fan/Gas 6.

  • Prepare the cous cous in a large bowl according to the pack instructions, then allow to cool.

  • Gently stir with a fork to break it up and mix in the sundried tomatoes, olives, cheese and parsley.

  • Brush each of the pepper halves with the rapeseed oil and transfer onto a baking sheet with the cut side up.

  • Fill the hollow in each half with the cous cous mixture, then bake in the oven for 15 mins or until the peppers are soft.

  • You can serve them hot, but they’re just as delicious eaten at room temperature.