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Easy Stuffed Peppers

Posted on: 25th February 2016

Posted in: Healthy Eating, Main Meals, Recipes, Uncategorized

I love a good stuffed pepper! Peppers are a great source of nutrients such as vitamin C and fibre. This recipe uses couscous instead of rice (which you may have used in stuffed peppers previously). Couscous is so quick to prepare – pour boiling water or stock onto your dried couscous, cover, and it cooks in 5-7 minutes just by soaking in the water. No hob required. I often use couscous as an alternative to rice because it’s so quick and convenient – which is especially important as a busy working mum. It’s also cheap (no expensive packets of pre-spiced couscous required – I pay approx £1 for 500g box and make my own). My kids love it too, which is a bonus. This recipe would work perfectly served as a main course with added vegetables or salad. Alternatively, you could serve 1/2 pepper per person (i.e. make this recipe go four ways) for your next dinner party. I have included nutritional content at the end of this blog, as well as recipe variations you may wish to try.


  • 60g dried couscous
  • 90ml of boiling water
  • 1/2 teaspoon of bouillon powder (or 1/2 stock cube)
  • Small onion, chopped
  • 1 garlic clove, crushed (or 1/4 teaspoon dried powdered garlic)
  • 4 lean bacon medallions, chopped (unsmoked have lower salt content)
  • 100g frozen sweetcorn
  • 2 large peppers
  • 50g cheddar cheese, grated


  • Turn on the oven to 200 degrees C (gas mark 5)
  • Start by preparing the couscous. Weigh the couscous into a bowl, and add the bouillon/stock and boiling water. Give it a quick stir, then cover for 5-7 minutes. I just use a plastic kid’s plate to cover by bowl. No need for fancy equipment
  • Meanwhile heat a little oil in a saucepan and add the chopped onion, garlic and bacon and saute for around 5 minutes until they’re a nice colour. Remove from heat and set aside
  • Once the couscous has been covered for 5-7 minutes, remove the lid (or plate), and stir in the frozen sweetcorn, bacon, onion and garlic
  • Prepare and de-seed the peppers. You can either slice the tops off and remove the seeds, or slice them in half lengthways, and remove the seeds (I did the latter)
  • Arrange the peppers on a baking tray / ovenproof dish, and stuff them with the couscous, bacon and vegetable mix
  • Sprinkle the grated cheese on top of the peppers and bake in the oven for around 1/2 an hour

stuffed peppers on tray                     stuffed peppers 2

Servings    –    This recipe will serve 2 adults as a main meal, or make 4 starters

Cost per serving    –    Approx £1.05 per serving (I buy 3 large pepper for 89p in my local Lidl)

Nutritional information   –   Per serving, this recipe provides:

  • 350kcal
  • 11.4g fat
  • 32g carbohydrate
  • 26g protein
  • 6.3g fibre

Tips / Serving suggestions   –   

  • I served our stuffed peppers with a large flat mushroom each (baked with garlic and a drizzle of olive oil) and some curly kale
  • You could use rice instead of the couscous
  • There are an array of alternative vegetables you could use – courgette, aubergine, mushrooms and spinach would all work well – feel free to experiment with your favourite vegetables
  • You could use feta or goats cheese instead of cheddar

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