Veggie stuffed bell peppers that are weight watchers friendly and ready in 20 minutes using store cupboard ingredients. | salted mint.com
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Healthy Stuffed Bell Peppers

These easy vegetarian healthy stuffed bell peppers are going to be your new go-to for easy, 30-minute weeknight dinners.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 618kcal
Author Deborah Thompson

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 colored peppers
  • 8 baby bocconcini mozzarella balls
  • salt & pepper
  • balsamic glaze

Instructions

  • Preheat oven to 180c or 350f.
  • Make couscous 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: 618kcal | Carbohydrates: 52g | Protein: 28g | Fat: 33g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 440mg | Potassium: 474mg | Fiber: 7g | Sugar: 5g | Vitamin A: 94% | Vitamin C: 217.2% | Calcium: 43.8% | Iron: 10.6%