Try this Tracy Roystons Mixed Peppers Stuffed with Cous Cous recipe, or contribute your own.
Suggest a better description1 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
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 4 | ||
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Calories: 482 | ||
Calories from Fat: 144 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 32.9mg | 10 % | |
Sodium 355.5mg | 12 % | |
Potassium 761.6mg | 20 % | |
Total Carbohydrate 68.5g | 20 % | |
Dietary Fiber 8.2g | 33 % | |
Sugars, other 60.2g | ||
Protein 18.3g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 482
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