Tracy Roystons Mixed Peppers Stuffed with Cous Cous

Ready in 1 hour

Try this Tracy Roystons Mixed Peppers Stuffed with Cous Cous recipe, or contribute your own. "Fresh food" and "Stuffed" are two of the tags cooks chose for Tracy Roystons Mixed Peppers Stuffed with Cous Cous.

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1 tb Oil; for frying; and a little for brushing
3/4 pt Boiling water
4 medium mixed peppers; (halved), or large
150 g Cous cous
125 g mushrooms and tomatoes; Each
3 tb Worcestershire Sauce
1 medium onion; chopped, or large
125 g Sweetcorn; tinned or frozen
2 ts Mixed herbs
1 cube Vegetable stock
3 tb Tomato puree
2 Garlic; crushed
125 g Cheese; of your choice

Original recipe makes 4



1 Cut the pepper in half, brush with oil and place onto a baking tray. Place the stock cube in a jug, add 3/4 pint/450ml boiling water and stir until the cube has dissolved. 2 Add the cous cous and stand for 10-15 minutes until all the vegetable stock has been soaked up. Heat 1 tbsp oil in a wok or frying pan, add your chopped onion and crushed garlic. 3 When the onion starts to soften, add your mushrooms, sweetcorn, tomatoes and Worcestershire sauce, herbs and tomato puree. 4 Mix or stir lightly for 2-3 minutes. Take off the heat and add the cous cous to your wok or frying pan mixture. Stir or mix well until all the juices are soaked up by the cous cous. 5 Stuff the peppers with the mix and sprinkle with grated cheese. Place in the oven on 190c/375f/Gas 5 for 25-30 minutes. Recipe by: Fresh Food

Verified by stevemur
Calories Per Serving: 482 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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