Recipes
Recipes

Mediterranean Stuffed peppers & couscous

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

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

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(8 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.02 per serving

Nutritional Information

Each 386g serving contains

Energy
1521kj
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

1
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.
2
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.
3
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.
4
Crumble the feta on top. Serve with salad.