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Stuffed red peppers

Name: Stuffed red peppers
Yield: Serves 8
Cuisine: British recipes
Ingredients: 4 red peppers, halved with stalks on; 1-2 tbsp olive oil; For the filling; 100g couscous; 150ml vegetable stock, hot; 130g cherry tomatoes, halved; 25g pine nuts, toasted; 5 spring onions, finely sliced; 60g goat’s cheese, crumbled; Grated zest of 1 lemon; 1 green chilli, deseeded and finely diced; Small handful fresh flatleaf parsley leaves, chopped

Published: 31 Aug 09
Updated: 18 Mar 24

TV chef Simon Rimmer is a master of vegetarian recipes. His stuffed red peppers are ideal as part of a barbecue spread.

Easy
September 2009

Test kitchen approved

Serves 8
Takes 15 minutes to make, 20 minutes to cook

TV chef Simon Rimmer is a master of vegetarian recipes. His stuffed red peppers are ideal as part of a barbecue spread.

Nutrition: per serving

Calories: 117kcals
Fat: 6g (1.8g saturated)
Protein: 3.9g
Carbohydrates: 12.3g (5.4g sugar)
Salt: 0.2g

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Ingredients

4 red peppers, halved with stalks on
1-2 tbsp olive oil

For the filling

100g couscous
150ml vegetable stock, hot
130g cherry tomatoes, halved
25g pine nuts, toasted
5 spring onions, finely sliced
60g goat’s cheese, crumbled
Grated zest of 1 lemon
1 green chilli, deseeded and finely diced
Small handful fresh flatleaf parsley leaves, chopped

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Method

Light/preheat a barbecue with a lid, then make the filling. Put the couscous in a bowl, pour over the stock, cover the bowl and leave for 5 minutes. Fluff up the couscous with a fork and season to taste. Stir the remaining filling ingredients into the couscous and set aside.
Brush the peppers with oil and place, cut-side down, on the barbecue for 5 minutes, then turn over and fill with the couscous mixture.
Cover with the barbecue lid and cook for 10-15 minutes, then serve.