Easy and healthy peppers stuffed with couscous. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
Method: How to make Stuffed peppers
Gently fry the onions and diced pepper until soft. Add the pine nuts and cook for a further couple of minutes. Stir in the smoked paprika.
Remove from the heat and stir in the lemon juice.
Meanwhile, cook the couscous according to pack instructions. Then mix in the ingredients from the frying pan.
Add the spring onions, coriander, green olives, drizzle over some olive oil, season and mix well.
To prepare the peppers for stuffing, remove a thin slice from the base so that it will stand upright in a roasting tin. Carefully cut the top off to form a lid and remove the seeds and membranes from the interior.
Stuff the peppers with the couscous and place the lids back on top, drizzle with olive oil.
Stand them upright in a roasting tin and bake for 30 minutes at 180C/Gas 4.
