Vegetable & Couscous Stuffed Pepper

This recipe works in combination with: Aubergine, Tomato & Goat's Cheese Stack, Ratatouille & Grilled Goat's Cheese, Spiced Vegetable Stew with Couscous. This recipe features in these meal plans: Veggie Mediterranean.

A yellow pepper filled with spiced aubergine, tomato and couscous, baked in the oven and served with a simple salad.

Ingredients

  • 1/2 small onion, finely chopped
  • 1 small tomato (approx 75g), finely chopped
  • one-third of a 70g bag of wild rocket leaves
  • 1/2 small aubergine, diced
  • 1 large yellow pepper (170g)
  • 50g of couscous
  • 1 garlic clove, finely chopped
  • 3 tbsp olive oil
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 3 tsp lemon juice
  • 1 tsp ground ginger
  • Serves: 1
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Oven temp: 200c
  • Price per person: £1.94
  • Store cupboard: Typical
  • Calories per serving: 369
  • 5-a-day per serving: 4.9
  • Print Recipe
Stuffed Pepper photo
Tasty?

698 cooks think so

Method

  1. Preheat the oven. Cut the top off of the pepper and remove the seeds. Cook the pepper in lightly salted boiling water for 5-6 minutes. Drain well and set aside.
  2. Meanwhile, prepare the couscous according to the packet instructions and season to taste with salt and pepper.
  3. Heat 1 tbsp oil in a pan and shallow fry the aubergine for 3-4 minutes, or until it begins to brown. Add the onion and garlic and fry for 2-3 minutes, or until the onion is soft. Add the ginger, coriander and chilli powder and fry for 1 minute. Stir in the couscous, tomato and 1 tsp lemon juice. Season to taste with salt and pepper.
  4. Spoon the aubergine and couscous mixture into the pepper and bake for 15 minutes, or until the skin of the pepper begins to char. (Don't worry if you can't fit all the stuffing into the pepper. Just leave it in the pan and spoon it onto the plate when you serve the pepper.)
  5. Meanwhile, to make the dressing, mix 2 tbsp oil and 2 tsp lemon juice together until combined. Season with salt and pepper. Toss the rocket leaves with the dressing and serve with the stuffed pepper.


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