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Stuffed red peppers

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  • 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
Servings: 2

  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.
  2. 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.
  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.

Estimated Nutrient Breakdown:

Calories: 1,327.56
Weight: 642.85g
Total Fat: 80.61g
Saturated Fat: 22.14g
Trans-Fat: 0.00g
Monounsaturated Fat: 39.17g
Polyunsaturated Fat: 13.89g
Protein: 35.51g

Cholesterol: 89.00g
Sodium: 973.62g
Calcium: 648.43g
Magnesium: 193.55g
Potassium: 1,421.89g
Iron: 8.57g
Zink: 6.40g
Phosphorus: 771.11

Vit A: 430.07
Vit B1: 0.65
Vit B2: 1.15
Vit B3: 7.97
Vit B6: 1.31
Vit B12: 1.69
Vit D: 0.40
Vit E: 0.40
Vit K1: 1,046.12


Caution: Sulfites
Health Notes: Vegetarian,Peanut-Free,Alcohol-Free,Immuno-Supportive,
Notes: These recipes are interesting!!

Author: BBC Good Food
Tags: Wild Food Box

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