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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
- 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
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
Chop the tomatoes, olives, artichokes, and herbs. Zest the lemon and toss everything through the
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.
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%