Spicy Lemon Garlic Cous Cous and Bean Stuffed Peppers
Preparation time: 10 minutes
Cooking time: 30 minutes
Nutrition: Per serving
330 Kcals Fat
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.
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
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.