Stuffed Pepper Recipe - Delicious Healthy Recipe

Quick, easy and healthy stuffed pepper recipe.
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I use this healthy stuffed pepper recipe over and over again because it?s very straightforward and tastes great. Putting a vegetable-based dish at the centre of your main meal goes a good way to making sure you get your portions of fruit and veg every day.

You can serve the peppers hot or cold, so it?s a good one to do in advance if you?re pushed for time. There are plenty of variations, so this a useful recipe when you have a few ingredients that you need to use up.

Choose peppers with a flat base, that will stand up in a dish. Blanch 4 peppers in a pan of boiling water for 5 minutes. This softens them, and makes the baking time shorter. Drain, run under the cold tap until cool enough to handle, slice off the stalk ends and remove the seeds and white pith.

Basic stuffing recipe

Put cous cous into a measuring jug up to the 125ml (1/2 cup) line. Place in a bowl and cover with boiling water. Leave to swell and soften for 10 minutes.

Heat oven to 350F/180C/gas 4. Finely chop a handful of fresh herbs, using whatever you have available. Mint, thyme, dill, coriander, basil all work well.

Finely chop an onion or a couple of shallots, and soften in olive oil until yellow and soft. Add one or two cloves of garlic, crushed, and cook for a little longer.

Fork through the cous cous to separate the grains, then mix in the herbs, onion and shallot. Place the peppers in an ovenproof dish and fill with the stuffing.

Sprinkle some grated parmesan on top, put the caps on, pour a little water round the bases and drizzle with a little oil. Bake for 25 minutes until browned. You can pour some tomato sauce round the peppers for the last 10-15 minutes if you wish.

For more stuffed vegetable recipes, see Stuffed Green Pepper Recipe and my Stuffed Mushroom recipe.

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