Stuffed Peppers

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Stuffed Peppers

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Keelings Stuffed Peppers. These stuffed peppers could be the perfect meal. They’re low in fat, high in fibre, chock-full of vitamins, thoroughly filling & undeniably delicious. There won’t be so much as a crumb left on the plate, a contented smile being the only evidence of it having ever existed.

Ingredients

  • Vegetable-oil
  • 300ml vegetable broth
  • 140g couscous
  • 4 large Keelings bell peppers
  • 2 teaspoons olive oil
  • 1/2 an onion, chopped
  • 170g courgette, thinly sliced
  • 170g yellow squash, thinly sliced
  • 1/2 tsp fennel seeds
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 140g cherry tomatoes, halved
  • 1 x 400g tin of chickpeas, drained and rinsed
  • 110g crumbled feta cheese

Instructions

  1. Preheat oven 180 degrees Celsius & coat a small baking dish with cooking spray.
  2. Bring the broth to a boil in a saucepan, add the couscous, cover the pan and remove it from the heat.
  3. Meanwhile, bring a large pot of water to a boil. Cut the stems and top half inch off the bell peppers and scoop out the seeds and membranes. Boil trimmed peppers for 5 minutes, then drain them upside down.
  4. Heat oil in a non-stick pan. Add onion, courgette, yellow squash, fennel seeds, oregano, and salt. Cook, stirring frequently, for 5 minutes, until vegetables are softened.
  5. Remove from heat and stir in the tomatoes and chickpeas. Using a fork, scrape the couscous into the skillet and toss with the vegetables. Stir in the crumbled feta.
  6. Place peppers upright in the baking dish and fill them with couscous. Bake 15 minutes.
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