Stuffed red peppers

Stuffed red peppers
  • Serves icon Serves 8
  • Time icon Takes 15 minutes to make, 20 minutes to cook

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

Nutrition: per serving

Calories
117kcals
Fat
6g (1.8g saturated)
Protein
3.9g
Carbohydrates
12.3g (5.4g sugar)
Salt
0.2g
Calories
117kcals
Fat
6g (1.8g saturated)
Protein
3.9g
Carbohydrates
12.3g (5.4g sugar)
Salt
0.2g

 

Ingredients

  • 4 red peppers, halved with stalks on
  • 1-2 tbsp olive oil

For the filling

  • 100g couscous
  • 150ml vegetable stock, hot
  • 130g cherry tomatoes, halved
  • 25g pine nuts, toasted
  • 5 spring onions, finely sliced
  • 60g goat’s cheese, crumbled
  • Grated zest of 1 lemon
  • 1 green chilli, deseeded and finely diced
  • Small handful fresh flatleaf parsley leaves, chopped

Method

  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. 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. Cover with the barbecue lid and cook for 10-15 minutes, then serve.

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