Spicy Lemon Garlic Cous Cous and Bean Stuffed Peppers

Ingredients

6 cloves garlic, finely chopped  

6 bell peppers, cut in half through the stalk

24 small mini tomatoes, chopped 

¾ onion, chopped finely  

5 tbsp olive oil 

A handful of chopped parsley 

180g cous cous  

450ml hot water 

12 tbsp tinned mixed beans (about 3/4 can), rinsed

1 lemon, squeezed 

Few slices of red chilli 

Ground black pepper

 

Preparation time: 10 minutes
Cooking time: 30 minutes

Serves: 6

Nutrition: Per serving
Energy
330 Kcals
Fat
14g
Saturates
2.1g
Sugars
11g
Salt
0.12g

Full of wonderful flavours and textures, these vegan heart-healthy stuffed peppers are a perfect mid-week supper but can also double up as a dinner party starter or as a side-dish on a buffet.

Ingredients

6 cloves garlic, finely chopped  

6 bell peppers, cut in half through the stalk

24 small mini tomatoes, chopped 

¾ onion, chopped finely  

5 tbsp olive oil 

A handful of chopped parsley 

180g cous cous  

450ml hot water 

12 tbsp tinned mixed beans (about 3/4 can), rinsed

1 lemon, squeezed 

Few slices of red chilli 

Ground black pepper

Method

Preheat the oven to 220°C/ 180°C fan and line a baking tray with foil.  

Pour 4 tbsp of olive oil in a pan and place over a medium heat, add the garlic and onion for 5 minutes then add the tomatoes and cook until softened.  Pour in the cous cous, hot water and chilli, place a lid on the pan, turn off the heat and leave covered for a further 5 minutes for the cous cous to fluff up and cook.  

Add the mixed beans and chopped parsley to the cous cous and squeeze the juice of 1 lemon.  

Stuff the peppers with the cous cous mixture and once filled, sprinkle 2 tbsp of olive oil on them, then place them on the baking tray into the oven for 15 minutes. 

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