Couscous-stuffed peppers
12
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Ramiro peppers have a fantastic sweet flavour, which works perfectly with this flavourful stuffing of couscous, tomato, fresh herbs and olives
Ingredients
Couscous, dry
200 g
Vegetable stock cube
1 cube(s)
Cherry Tomatoes
200 g
Olives, in Brine
75 g
Parsley, fresh
1 teaspoon(s)
Basil, fresh
1 teaspoon(s)
Peppers, all types
4 medium
Olive Oil
1 tablespoon(s)
Violife 100% Greek White Block
75 g
Salad leaves
1 portion(s)
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the couscous in a heatproof bowl and pour over the hot stock. Cover and leave for 10 minutes until all the stock has been absorbed.
2
Fluff up the couscous grains with a fork, then stir through the tomatoes, olives and most of the herbs. Season well with salt and freshly ground black pepper.
3
Put the pepper halves on a large baking tray and divide the couscous mixture between each. Drizzle over the oil and bake for 35-40 minutes until tender.
4
Remove from the oven and let cool slightly on the tray before scattering over the cheese and the reserved chopped herbs.
5
Serve two pepper halves per person, with the salad leaves on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.