Name: Italian stuffed sweet peppers
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3
Cuisine: Italian
Ingredients: 3 red Romano peppers halved and deseeded; 160g pack semi-dried tomatoes & mozzarella balls in olive oil; 140g couscous; 2 tbsp pesto; 5 tbsp dried breadcrumb

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Italian stuffed sweet peppers

Italian stuffed sweet peppers

Lucy Netherton

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Serves 3

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 3.4 out of 5.8 ratingsRate

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Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 red Romano peppers

halved and deseeded
160g pack semi-dried tomatoes & mozzarella

balls in olive oil
140g couscous
2 tbsp pesto
5 tbsp dried breadcrumb

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Nutrition: per serving

kcal419

low
fat11g
saturates2g
carbs58g
sugars9g
fibre6g
protein15g
salt0.8g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.
step 2

Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs
step 3

Bake for 15-20 mins until the top is crisp and the peppers are tender.

Recipe from Good Food magazine, February 2014

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A star rating of 3.4 out of 5.8 ratings

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