Wednesday, 25 March 2015

Cous Cous Stuffed Peppers

I am a big fan of stuffing things, vegetables, meat, pasta you name it I like to stuff it!   I love a stuffed pepper, and have already made my meat stuffed peppers, but when seeing two lovely juicy peppers on special offer in the supermarket the other day, I just knew I had to stuff them - but I just didn't know what with. 
I like Cous Cous, but its not something I make a lot - I don't know why but everytime I do I think - I really should eat this more.  So teamed with the packet in my cupboard which needed a little time away from the dark - I decided to jazz up my Cous Cous and use my juicy peppers as boats to serve them in. 
Im an avid fan of having something warm with a big salad for my lunch and these will be fantastic!! Perfect dish for any veggie friends that might come to visit, or if you just fancy a tasty little number! 

Preparation Time: 15 Minutes
Cooking Time 20-25 Minutes
Serves 2 - 4

You Will Need: 

100g Wholewheat Cous Cous - I get mine from Waitrose
60g Low Fat Greek Salad Cheese Crumbled - I also get this from Waitrose I find it the nicest one!
2 Large Peppers
Chopped Peppers ( I use frozen peppers from Marks & Spencer about 1/2 bag but you can use 1 whole pepper chopped if that is all you have)
1/2 Red Onion Chopped Finely
1/2 Courgette Diced Finely
2 Tbsp Lemon Juice
Vegetable Stock Cube made up in 175ml of  Boiling Water
Bunch of Flat Leaf Parsley Chopped 
Frylight/Calorie Controlled Oil Spray

Preheat oven to 180 degrees
Place the cous cous in a bowl prepare the stock with boiling water and pour into the bowl.  Cover with a lid or some cling film and leave for 5-6 mins once the time is up fluff up with a fork seperating the grains set aside. ( I use veggie stock instead of plain water to give it more taste!)
In a frying pan sprayed with oil, gently start to saute 3/4 of the diced chopped red onion, add the peppers and courgette and cook until softened.  If it starts to get a bit dry add a little water
Add the lemon juice, parsley and salt and pepper to the cous cous and stir (add a little more lemon if you think it need a bit more acidity)
Pour in the ingredients from the frying pan and stir so the cous cous takes on the flavours
Add 30g of the Greek salad cheese and remaining 1/4 of chopped red onion, stir evenly
Cut the peppers in half, de seed and de vein
Lay them on a baking tray and spoon equal amounts of the cous cous mixture into the pepper cavities 
When full, place the baking tray into the oven and bake for 20-25 minutes until the onions are softened and start to char ever so slightly around the edges
Take out of the oven, and sprinkle the remaining Greek Salad Cheese over the peppers
Serve with a big side salad & enjoy!
Weight Watchers Pro Points Value Per Portion: 3PP Per Portion of One Pepper7PP Per Portion of 2 Peppers

Filling & Healthy Value: 1PP Per Portion of 1 Pepper, 2PP Per Portion of 2 Peppers


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