Recipes
Moroccan-style stuffed red peppers
Sweet pointed red peppers are roasted with a sautéed veg and spicy cous cous filling
Sweet pointed red peppers are roasted with a sautéed veg and spicy cous cous filling
(4 votes)
Cook: 40 Mins
Serves: 4
Price: £1.41 per serving
Nutritional Information
Each 322g serving contains
Energy
753kj
180kcal
753kj
180kcal
9%
Fat
2.6g
2.6g
Low
4%
4%
Saturates
0.6g
0.6g
Low
3%
3%
Sugars
10.6g
10.6g
Med
12%
12%
Salt
0.39g
0.39g
Med
7%
7%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
234kj/56kcal
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
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
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.
3
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.
4
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.
5
Top with the pomegranate and remaining parsley and serve with lemon wedges.