Mary Jones’ stuffed peppers recipe

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  • Healthy
  • Nut-free
serves: 2
Skill: easy
Cost: cheap
5-a-day: 3
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  • These delicious, couscous-stuffed peppers are simple to make – and healthy, too


    • 2 red or yellow peppers, halved
    • 1 large cup of couscous
    • 2 large cups of chicken stock
    • 2 - 3 beetroots
    • Cheddar cheese
    • 1tsp rosemary
    • Baby asparagus, to serve
    • Mixed salad, to serve


    • Cook the peppers first on 200ºC for 10 minutes.

    • Meanwhile, make the couscous with boiling chicken stock.

    • Finely chop the rosemary, and roughly chop the beetroot. Mix these into the couscous.

    • Take the peppers out and stuff them with your tasty couscous. Grate a load of cheddar on top and put them back in the oven for another 5 minutes.

    • Grill the asparagus on a griddle pan with olive oil.

    • Serve with a bit of salad – and feel very smug and healthy as you get at least 3 portions of veg for dinner!

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