Stuffed Peppers with Couscous, Courgette and Mozzarella

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

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.