Stuffed Peppers

Stuffed peppers make for a lovely, fresh, summery meal. They’re perfect served at a BBQ or garden party as an alternative to charred meat, and they need only a simple mixed leaf salad for an accompaniment to make a yummy light lunch, plus a few cheeky chips for an evening meal.

Vegetarian stuffed peppers are usually filled with rice, but I prefer the light fluffiness of couscous. The smooth passata coats the whole thing, bringing all the flavours together to create a satisfying, healthy, delicious meal.

Once baked, they store really well in an airtight container in the fridge for a couple of days, then just microwave for about 5 mins until piping hot throughout.

Ready in 40 mins (10 mins prep, 10 mins on the hob, 20 mins bake) – Serves 2 – 4.

Ingredients:

2 large capsicum/bell peppers, cut in half, stalks and seeds removed. See my tips on preparing peppers here.
100g of dried couscous (I’ve used a Moroccan flavour, but use any couscous you fancy)
1 tablespoon of olive oil
50g of red onion, finely diced
50g of courgette, diced
1 tablespoon of lemon juice
A couple of good pinches of oregano
A couple of good pinches of basil
A couple of good pinches of black pepper
500g of passata
100g of cheddar cheese, grated

Method:

Preheat oven to 200c / 180c fan / gas mark 6.
Prep the couscous according to the packet instructions.

Put a frying pan on a medium heat on the hob and add the oil, onion and courgette.
Fry for 5 mins, stirring regularly, until the onion softens and the courgette starts to brown.
Add the couscous, lemon juice, a pinch of oregano, a pinch of basil and a pinch of black pepper and mix well.

Turn off the heat and fill the pepper halves with the couscous mix.
Place the stuffed peppers into an oven proof dish and spoon any left over couscous mix on top.