Stuffed Peppers with Herb Couscous
Nutrition per serving
Calories | 574 kcal |
Protein | 17.1 g |
Carbs | 84.7 g |
Fats | 19 g |
Saturated Fat | 2.8 g |
Monounsaturated Fat | 11 g |
Polyunsaturated Fat | 3.5 g |
Sugars | 21.9 g |
Fiber | 14.5 g |
Sodium | 809 mg |
Ingredients
Leeks, (bulb and lower leaf-portion) | |
Fresh Mint Leaves | |
Courgette (Zucchini) | |
Red Bell Pepper (capsicum) | |
Dried Oregano | |
Vegetable Stock Cube | |
Couscous | |
Pumpkin Seeds | |
Lime | |
Olive Oil |
Preparations
1. Preheat the oven to 200 C (390F)
1. Preheat the oven to 200 C (390F)
2. Cut the leek lengthways and then cut 1 half lengthways into 3 strips. Now chop across into 2cm pieces.
3. Chop the courgette into 1cm cubes.
4. Slice the peppers in half lengthways and remove the core.
5. Finely chop mint.
Cooking Instructions
1. Lightly coat the peppers in a tsp of olive oil and place onto a baking tray. Cook in the oven for about 6-8 minutes until tender.
1. Lightly coat the peppers in a tsp of olive oil and place onto a baking tray. Cook in the oven for about 6-8 minutes until tender.
2. To make the couscous, bring 180ml of water to boil. Add the stock pot and stir to dissolve. Add the couscous, cover with a lid, remove from heat and set aside for 10 minutes until the granules have absorbed all the liquid. Fluff the cooked couscous with a fork to separate the grains.
3. Meanwhile, heat a tsp of olive oil in a skillet over high heat. Add the leeks, oregano, a pinch of salt and pepper and cook for a couple of minutes until softened.
4. Remove from the heat and transfer the leeks to a bowl. Remove the peppers from the oven and set aside for a few minutes before stuffing with the leek mixture. Return the peppers to the oven and cook for a further 6 minutes.
5. Meanwhile, in the same skillet, heat a tsp of olive oil over high heat. Add the courgette and cook for about 2-3 minutes until browned all over.
6. Add the courgettes to the couscous with the, pumpkin seeds, chopped mint and a squeeze of lime.
7. Serve the couscous in a bowl with the stuffed peppers on top.