Stuffed peppers

Stuffed peppers

These colourful peppers are full of wonderful Mediterranean flavours. They’re also great served cold the next day

By , 21 September 2015

(8 votes)

Stuffed peppers
  • 45 Mins

  • Serves: 4

  • Price: £1.02 per serving

Nutritional Info
Each 386g serving contains
  • Energy

    1520KJ

    363KCAL

    18%
  • Fat

    17g

    med

    24%
  • Saturates

    4.6g

    low

    23%
  • Sugars

    19.7g

    med

    22%
  • Salt

    1.93g

    high

    32%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 394kJ/94kcal.
Ingredients
  • 4 large peppers, any colour
  • 100g sachet Chosen by you Mediterranean Style Giant Cous Cous
  • 350ml vegetable stock, made with 1/2 stock cube
  • 50g sultanas
  • 50g sun-dried tomatoes, drained and chopped
  • 25g pine nuts, toasted
  • 300g can haricot beans (or cannellini beans), drained and rinsed
  • 100g feta cheese
  • Salad, to serve
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Cut the tops off the peppers and scoop out the seeds and pith. Put the peppers and lids on the tray and bake for 15 minutes.

  • Put the couscous in a pan and cover with the stock. Bring to a boil, then simmer for 8 minutes. Add the sultanas and tomatoes. Simmer for 2-3 minutes. Take off the heat and mix through the pine nuts and beans.

  • Leave the cooked peppers to cool slightly, then fill with the couscous mixture. Put the pepper lids on top, then cook in the oven for 12 minutes.

  • Crumble the feta on top. Serve with salad.