Stuffed peppers with couscous, courgette and mozzarella recipe

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  • Healthy
  • Low-fat
  • Nut-free
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 10 min
Cooking: 20 min

Nutrition per portion

RDA
Calories 243 kCal 12%
Fat 13.2g 19%
  -  Saturates 7g 35%
Carbohydrates 19.5g 12%
  -  of which Sugars 10.9g 12%
Protein 11.2g 22%
Salt 0.77g 13%
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  • Healthy and delicious, couscous stuffed peppers are a great way to make a star of this Mediterranean vegetable.

    Ready in just 30 minutes, our stuffed peppers with couscous, courgette, and mozzarella are a delicious vegetarian main course. A colourful Mediterranean-style dish with sun-blushed tomatoes and melting mozzarella, this recipe uses flavoured couscous for a little extra zing.

    Ingredients

    • 4 red peppers, halved
    • Olive oil
    • 15g (½ oz) butter
    • 1 courgette, finely diced
    • 110g (4oz) pack lemon and coriander couscous
    • 85g (3oz) sunblush tomatoes, chopped
    • 3tbsp chopped fresh basil leaves
    • 125g (4½ oz) pack mozzarella
    • Green salad, to serve

    Method

    • Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 mins. Turn and grill for a further 5 mins or until the peppers are tender but not collapsed.

    • Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins.

    • Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.

    • Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted.

    • Serve your stuffed peppers, warm or cold, with a green salad.

    Top tips for making stuffed peppers with couscous, courgette and mozzarella

    Peppers are available in supermarkets all year round but if you like to eat seasonally, they're at their best from July to November. To give the stuffed peppers a Greek twist, add olives, parsley and feta to the couscous.

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