Stuffed red peppers

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Preparation and cooking time

  • Prep:10 mins
  • Cook:20 mins
  • Easy
  • Serves 2

An easy vegetarian main bursting with colour and flavour. Crumbly feta, grilled peppers, wholewheat couscous and pine nuts – perfect for a filling midweek supper for two

Nutrient Unit
kcal 660
fat 37g
saturates 10g
carbs 61g
sugars 32g
fibre 5g
protein 18g
salt 1.4g
Tuna melt pizza baguettes


  • 100g wholewheat couscous , rinsed and drained
  • 3 tbsp raisins
  • bunch parsley , roughly chopped
  • 25g pine nuts
  • 100g feta , crumbled
  • pinch of cinnamon
  • 3 tbsp olive oil
  • 290g jar grilled whole peppers , drained and rinsed


  • STEP 1

Heat oven to 180C/160C fan/gas 4. Put the couscous and raisins in a bowl with a pinch of seasoning and just cover with boiling water. Leave to stand for 5 mins.

  • STEP 2
Grilled courgette, bean & cheese quesadilla

Fluff the couscous with a fork and stir through the parsley, pine nuts, half the feta, the cinnamon and 2 tbsp of the oil. Mix and season to taste.

  • STEP 3

Generously stuff the peppers with the couscous mix (any leftover stuffing can be served next to the peppers), then lay them in a small roasting tin and scatter over the remaining feta. Drizzle with the remaining oil and bake in the oven for 15 mins until hot and the feta has turned golden.

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