Couscous-Stuffed Peppers

Stuffed Capsicum

Preparation time: 10 mints
Assembling time: 40 mints
Serves: 4

Ingredients
4 large peppers
½ cup couscous
¼ cup shreded carrot
¼ cup finely chopped onions
4-5 garlic cloves finely chopped
1 tbsp coriander
1 tbsp oil
2 tsp salt
2 tsp pepper
1 cup shreded cheese
Boiling water

Method

  1. Preheat the oven to 200C.
  2. Cut the peppers in half through the stalks and scoop out the seeds.
  3. Drizzle one tablespoon of oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.
  4. Place cous cous in a large bowl & covering with boiling water so that all cous cous is covered & there’s about 1/2 cm extra water. Keep it aside for 10 minutes to soak.
  5. Once, cous cous is soaked, fluff it up with a fork. Add carrot, onion, garlic and coriander in it. Season it with salt and pepper and mix it well.
  6. Spoon cous cous mixture into the pepper halves. Cover it with shreded cheese.
  7. Place it back in to the oven for 15 minutes, until the cheese is golden.
  8. Serve it hot with a salad.

Capsicum peppers are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients.
Red peppers have twice the vitamin C content of green peppers.

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