Mediterranean Stuffed Peppers
Mediterranean Stuffed Peppers. Veggie stuffed bell peppers that are weight watchers friendly and ready in 20 minutes using store cupboard ingredients.
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Servings: 4
Calories: 174kcal
Ingredients
- 100 grams Giant cous cous
- zest of 1 lemon
- 6 sundried tomatoes halves
- 4 marinated artichokes
- pitted black olives chopped
- handful of oregano
- handful of basil
- 2 coloured peppers
- 8 baby bocconcini mozzarella balls
- salt & pepper
- balsamic glaze
Instructions
- Preheat oven to 180c or 350f.
- Make cous cous according to package directions.
- Cut the peppers in half from top to bottom and remove the seeds.
- Drizzle the peppers with olive oil and salt and pepper. Place on a baking tray in the oven for 5 minutes to soften.
- Chop the tomatoes, olives, artichokes and herbs. Zest the lemon and toss everything through the couscous.
- Stuff the veggie couscous into the peppers and roast in the oven for about 15 minutes.
- Turn on the grill and top the peppers with the cheese and brown under the grill.
- Drizzle with the balsamic glaze and top with more chopped herbs.
- To make balsamic glaze you can reduce down 250ml or 1 cup of balsamic vinegar until it is a thick syrup consistency, or you can look in the deli section of most supermarkets.
Nutrition
Calories: 174kcal | Carbohydrates: 26g | Protein: 4g | Fat: 5g | Sodium: 181mg | Potassium: 237mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2350IU | Vitamin C: 89.6mg | Calcium: 26mg | Iron: 1mg
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