Stuffed Peppers Recipe

Ingredients :

Serves 4

• 6 (bell) peppers

• 30ml / 2 tbsp sunflower oil

• 1 onion, finely chopped

• 5ml / 1 tsp olive oil

• 2.5ml / ½ tsp salt

• 175g / 6oz / 1 cup couscous

• 25g / 1oz / 2 tbsp raisins

• 30ml / 2 tbsp chopped fresh mint

• 1 egg yolk

• salt and freshly ground black pepper

• fresh mint leaves, to garnish

Method :

1. Preheat the oven to 200°C/400°F/Gas 6. Slit each pepper and remove the core and seeds. Heat the oil in a pan, add the onion and cook until soft.

2. To cook the couscous, bring 250ml / 8 fl oz / 1 cup water to the boil. Add the oil and the salt, then remove the pan from the heat and add the couscous. Stir and leave to stand, covered, for 5 minutes.

3. Stir the cooked onion, raisins and mint into the couscous, then season well with salt and freshly ground black pepper. Stir in the egg yolk.

4. Using a teaspoon, fill the peppers with the couscous mixture to only about three-quarters full, because the couscous will increase in size when it is cooked further.

5. Place the peppers in a lightly oiled ovenproof dish and bake, uncovered, for about 20 minutes until tender. Serve hot or cold, garnished with the mint leaves.

Nutritional Facts :

Per portion :

Energy  327kcals/1376kJ

Protein   6.5g

Fat, total   9.4g

   saturated fat   1.8g

Carbohydrate   57g

   of which sugars   18.9g

Fiber   4.1g