Vegetarian Couscous Stuffed Peppers

These vegetarian couscous stuffed peppers make for a delicious quick healthy meal. Also stuffed with tasty feta cheese and a selection of healthy ingredients these stuffed peppers make for an excellent light lunch, starter or dinner with accompanying salad.

Course Dinner, Lunch

Cuisine Mexican, Spanish

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 259kcal

Author Neil

Equipment

Ingredients

75 g couscous
120 ml boiled water
4 red peppers
100 g frozen sweetcorn defrosted
1 green pepper diced
2 spring onion chopped
80 g feta cheese cubed
Freshly ground salt and pepper

Metric - US Customary

Instructions

Pre-heat oven to 180C Fan
Place the couscous in a bowl and pour the boiling water over. Loosely cover with a plate.
While the couscous is cooking cut the tops off the red peppers and remove the cores and seeds from eat.
Mix the sweetcorn, green pepper, spring onion and feta cheese together in a bowl.
After about 10 minutes check the couscous. You want it to be a fluffy consistency when stirred with a fork. Leave for another 5 minutes if it isn’t ready.
Once the couscous is ready add the sweetcorn, green pepper, spring onion and feta cheese and mix together using a fork then season to taste.
Spoon the couscous mixture into each red pepper and replace the tops.
Place on a lightly greased baking dish (I use spray oil for this) and bake in the oven for about 20 minutes.

Nutrition