Couscous stuffed bell peppers
Bbell peppers stuffed with couscous, mushrooms, onions, cheese and spinach. You can't go wrong, substitute any ingredient and it will still taste great.
- Two large bell peppers (1 pp)
- Couscous (100-130g)
- cooked with water for 5 minutes
- White onion (half)
- 6 white button mushrooms diced
- Mild cheddar diced small (40g)
- Large handful of spinach
- 2 tbl spoons of olive oil
- 1 tbl worcestershire sauce
- 1 tbl soy sauce
- Sprinkling of taco spice mix
Level of difficulty Easy
Preparation time 5mins
Cooking time 20mins
Cost Average budget
Cook couscous for 5 minutes.
Cut the top and scoop out the seeds of peppers, remove stem and cut top into small pieces, add to pan. Drizzle bell peppers with a olive oil and put into oven on medium high for 15 minutes.
Dice onions and mushrooms and cook along with diced pepper with olive oil, sauces and spice mix for 5-7 minutes on high.
Once couscous is cooked, mix into the pan with peppers & mushroom and season to taste with salt and pepper. Add diced spinach and cheese.
Remove bell peppers from oven after 15 minutes, stuff peppers with mixture and (add additional cheese on top if desired) put back in oven for a further 2-3 minutes.