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Couscous Stuffed Mini Peppers
Course:
Starter/Finger Food
Cuisine:
Vegan
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
6
Calories:
171
kcal
Author:
Andrea Soranidis
Couscous stuffed mini peppers packed with fresh, summer flavours - Super easy to make, plus they're naturally vegan and dairy-free!
Print Recipe
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:
171
kcal
|
Carbohydrates:
36
g
|
Protein:
6
g
|
Fat:
0.4
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
0.04
g
|
Sodium:
6
mg
|
Potassium:
187
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
1753
IU
|
Vitamin C:
72
mg
|
Calcium:
14
mg
|
Iron:
1
mg