Stuffed Peppers With Cous Cous Recipe
By the wlr team
Stuffed peppers are a great quick and easy, low calorie dish to make as a lunch served with a crisp salad, or a dinner with salad and maybe some skinny fries if you have the calories spare.
- Recipe makes: 1 serving
- Prep time:
- Cook time: 30 mins
- Calories: 327
- 5g chicken stock cube
- 80g cooked cous cous
- 30g button mushroom
- 50g red onion
- 5g pine nuts
- 2 tbsp fresh parsley
- 1 medium red pepper
- 1 tsp vegetable oil
- 10g Cheese spread with onion and chives
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Preheat oven to 180°C / Gas Mark 4 / 350°F
- Make the chicken stock and use 100ml of the stock for the cous cous.
- Dice the mushroom and onion.
- Add the remaining stock to a frying pan and fry the onion, add the mushrooms and pine nuts once the onions have softened. Add the parsley.
- Chop the top of your pepper and discard the seeds but hang on to the top so you can use it as a lid. Brush the pepper on the outside with a little oil.
- Mix the cous cous with the onion mix when cooked through.
- Fill the pepper halfway and then put the onion and chive spread in the middle and top up with the remaining mixture.
- Bake in the oven for approx 30min.
- Use a skewer to test if the pepper is soft and cooked.
Serve with salad leaves.
|Fruit & Veg||2.9|
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