Stuffed peppers with couscous, courgette and mozzarella recipe

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Stuffed peppers are a delicious recipe and this colourful Mediterranean-style dish with sunblush tomatoes and melting mozzarella tastes as good as it looks!

Stuffed peppers with couscous, courgette and mozzarella, low calorie meals
  • healthy
  • Low-fat
  • Nut-free
  • Vegetarian
  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Cooking Time20 mins
Total Time30 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories243 Kcal12%
Sugar10.9 g12%
Fat13.2 g19%
Saturated Fat7 g35%
Salt0.77 g
Protein11.2 g22%
Carbohydrates19.5 g8%
Salt0.77 g

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

WEIGHT CONVERTER

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Method

  1. 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.
  2. 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.
  3. Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.
  4. Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted.
  5. 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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Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.