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1. Recipes

Stuffed red peppers recipe

By Simon Rimmer

Serving instructions

1. Serves 8 as part of a barbecue spread
2. Takes 15 minutes to make, 20 minutes to cook
3. Rate 1 star Rate 2 stars Rate 3 stars Rate 4 stars Rate 5 stars
   Rating

TV chef Simon Rimmer is a master of vegetarian recipes. His stuffed red peppers are ideal as part of a barbecue spread.

Ingredients

1. 4 red peppers, halved with stalks on
2. 1-2 tbsp olive oil
3. (sh ) For the filling
4. 100g couscous
5. 150ml vegetable stock, hot
6. 130g cherry tomatoes, halved
7. 25g pine nuts, toasted
8. 5 spring onions, finely sliced
9. 60g goat’s cheese, crumbled
10. Grated zest of 1 lemon
11. 1 green chilli, deseeded and finely diced
12. Small handful fresh flatleaf parsley leaves, chopped

Method

1. 1. Light/preheat a barbecue with a lid, then make the filling. Put the couscous in a bowl, pour over the stock, cover the bowl and leave for 5 minutes. Fluff up the couscous with a fork and season to taste. Stir the remaining filling ingredients into the couscous and set aside.
2. 2. Brush the peppers with oil and place, cut-side down, on the barbecue for 5 minutes, then turn over and fill with the couscous mixture.
3. 3. Cover with the barbecue lid and cook for 10-15 minutes, then serve.

Nutritional info

Per serving: 117kcals, 6g fat (1.8g saturated), 3.9g protein, 12.3g carbs, 5.4g sugar, 0.2g salt

Wine Recommendation

These ingredients all go brilliantly with the grassy, citrus flavour of Sauvignon Blanc.

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