Italian stuffed sweet peppers
Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes
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Prep:10 mins
Cook:35 mins
- Serves 3
- Easy
Nutrition per serving
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kcal 419
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fat 11g
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saturates 2g
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carbs 58g
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sugars 9g
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fibre 6g
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protein 15g
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salt 0.8g
Ingredients
- 3 red Romano peppers, halved and deseeded
- 160g pack semi-dried tomatoes & mozzarella balls in olive oil
- 140g couscous
- 2 tbsp pesto
- 5 tbsp dried breadcrumbs
Method
Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.
Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs
Bake for 15-20 mins until the top is crisp and the peppers are tender.