Couscous Stuffed Mini Peppers
Servings: 6
Calories: 171kcal
Couscous stuffed mini peppers packed with fresh, summer flavours - Super easy to make, plus they're naturally vegan and dairy-free!
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Ingredients
- 12 mini bell peppers
- 250 g cous cous salad chop the tomatoes into fine cubes
- Extravirgin Olive Oil
Instructions
- Preheat the oven to 200°C/400°F..
- Cut the bell peppers in half top to bottom and remove the seeds and veins.
- Arrange them on a large baking tray and fill each pepper with 1 tablespoon of cous cous salad.
- Drizzle with extravirgin olive oil and bake for 15-20 or until nicely crisp and cooked through.
- Allow to cool and serve, or store in an airtight container for up to 3 days.
Notes
For a non-vegan dairy version, add ½ cup chopped mozzarella, feta or goat cheese in the cous cous salad. Tastes amazing!
Nutrition
Calories: 171kcal | Carbohydrates: 36g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 6mg | Potassium: 187mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1753IU | Vitamin C: 72mg | Calcium: 14mg | Iron: 1mg