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Stuffed Peppers with Couscous, Courgette and Mozzarella

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This delicious stuffed peppers recipe make a colourful Mediterranean-style dish with sunblush tomatoes and melting mozzarella – and yes, it tastes as good as it looks! Not only does a portion of this recipe equal one of your 5-a-day, it also works out at only 315 calories and 0.4g salt per serving. These stuffed peppers are ideal for lunch with a salad or served for dinner with new potatoes and fresh greens. Ready in just 30 mins, our stuffed peppers with couscous, courgette and mozzarella are vegetarian-friendly and are sure to tempt children with their vibrant colours and tasty flavours too.

Stuffed Peppers with Couscous, Courgette and Mozzarella

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 4 red peppers halved
  • Olive oil
  • 15 g ½ oz butter
  • 1 courgette finely diced
  • 110 g 4oz pack lemon and coriander couscous
  • 85 g 3oz sunblush tomatoes, chopped
  • 3 tbsp chopped fresh basil leaves
  • 125 g 4½ oz pack mozzarella
  • Green salad to serve

Instructions
 

  • Brush the peppers with a little olive oil. Place on a baking sheet or roasting tray cut side down and grill under a medium heat for 5 mins. Turn and grill for a further 5 mins or until the peppers are tender but not collapsed.
  • Meanwhile, melt the butter in a pan and cook the courgette until golden. Add the couscous and cook for 1 min. Add 200ml (7fl oz) boiling water, stir and remove from the heat. Cover and leave to stand for 5 mins.
  • Stir the tomatoes and basil into the couscous and use this mixture to fill the peppers. Top each one with a slice of mozzarella.
  • Place the stuffed peppers under the grill for 2-3 mins until the mozzarella has melted.
  • Serve your stuffed peppers, warm or cold, with a green salad.

Notes

To give the stuffed peppers a Greek twist, add olives, parsley and feta to the couscous.

Mary Berry’s Nut Roast

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Mary Berry’s aubergine five-nut roast recipe is a reall winner for vegetarians. It’s so easy to make and tastes delicious too – you can prepare it in advance or the day before you want to serve it so you’ve got plenty of time to focus on the sides. This recipe serves 8 people and will take around 1hr and 20 mins to make.

Mary Berry's Nut Roast

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Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Servings 8

Ingredients
  

  • 1 medium aubergine
  • Olive oil
  • Salt and freshly ground pepper
  • 40 g 1.5oz butter
  • 1 small onion finely chopped
  • 2 celery sticks finely chopped
  • 1 garlic clove crushed
  • 175 g 6oz shelled mixed nuts (such as Brazils, pine nuts, blanched whole almonds), chopped in the processor, but not too finely
  • 50 g 2oz shelled pistachio nuts, roughly chopped
  • 100 g 4oz fresh white breadcrumbs
  • Grated rind and juice of half a lemon
  • 100 g 4oz mature Cheddar, grated
  • 100 g 4oz frozen chestnuts, thawed and roughly chopped
  • 2 eggs beaten
  • 4 tbsp chopped fresh parsley
  • Sprigs of fresh flat-leaf parsley to serve

You'll also need

  • 900 g 2lb loaf tin, 19 x 17 x 9cm (6½ x 3½ x 3½in) base

Instructions
 

  • Preheat the grill, and oven to 200ºC/Fan 180ºC/Gas 6.
  • Line a loaf tin with foil and oil lightly.
  • Slice the aubergine thinly, lengthways. Arrange on a large oiled baking tray in a single layer, brush or drizzle with olive oil and season with salt and pepper. Cook under the hot grill for 5-7 mins each side until the aubergine has softened and is beginning to turn golden. The aubergine will cook to a deep brown once in the oven, so don't worry about getting too much colour at this stage. Once you have turned the aubergine slices over, do keep a close eye on them as the second side will colour more quickly than the first side. Allow to cool slightly.
  • Use the aubergines to line across the base and sides of the prepared loaf tin, all slices going in the same direction.
  • Melt the butter in a medium pan, add the onion, celery and garlic and cook, stirring occasionally, untill soft, about 10 mins. Spoon into a large bowl and leave to cool.
  • Add the remaining ingredients to the bowl with plenty of seasoning, and stir well to mix.
  • Spoon into the loaf tin, pressing the mixture down firmly. Fold the ends of aubergine over the top of the filling and cover the tin with the foil.
  • Cook in the preheated oven for 50 minutes to 1 hour. Turn out on to a serving plate, remove the tin and garnish with sprigs of flat-leaf parsley.
  • Slice thickly to serve.

Notes

This nut roast can be made up to two days ahead and can be frozen for up to a month. To reheat, put the nut roast on a baking tray and cover with foil. Reheat at 180oC/Fan 160oC/Gas 4, for 50 mins to an hour, until piping hot.

Mushroom Soup

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Mushroom soup is a really simple soup recipe to make and can be on the table in under an hour. Look out for value packs of mushrooms to use – they don’t need to be perfect looking or all the same shape.

Mushroom Soup

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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 2

Ingredients
  

  • 50 g butter
  • 2 shallots finely chopped
  • 2 garlic cloves peeled and chopped
  • 400 g mushrooms wiped and roughly chopped
  • 600 ml vegetable stock
  • Salt and freshly ground black pepper
  • 100 ml double cream
  • Freshly chopped parsley and finely chopped mushroom to garnish

Instructions
 

  • Heat the butter in a large pan and fry the shallots and garlic for 5 mins until softened but not brown. Add the mushrooms and fry gently for 5 mins, stirring occasionally.
  • Pour in the stock and season with salt and freshly-ground black pepper. Simmer for 10 mins until the mushrooms are very tender.
  • Remove from the heat and leave to cool for 5 mins, then puree the soup with a stick blender or transfer to a food processor and process until smooth.
  • Stir the cream into the pureed soup and heat through gently for 2-3 mins. Adjust the seasoning to taste and serve in warmed bowls garnished with parsley and chopped mushroom.

Notes

For an extra earthy flavour, soak a handful of dried mixed mushrooms in boiling water for 30 mins then add the mushrooms and soaking liquid to the stock.