Stuffed Peppers
Easy
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.
PREP IN
20 MIN
COOK IN
15 MIN
SERVE
4
Stuffed Peppers
Easy
PREP IN
20 MIN
COOK IN
15 MIN
SERVE
4
Introduction
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 exi
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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
Method
- 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.
