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Bell Peppers Stuffed With Couscous, Pine Nuts and Raisins


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
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Ingredients

  • 6 peppers
  • 1 red onion
  • 25g (1 oz) butter
  • 250ml (8 fl oz) vegetable stock
  • 175g (6 oz) quick-cook couscous
  • 5ml (1 tsp) olive oil
  • 25g (1 oz) raisins
  • 25g (1 oz) pine nuts
  • 30ml (2 tbsp) chopped fresh mint
  • 15ml (1 tbsp) balsamic vinegar
  • salt and pepper
  • 1 egg yolk

Instructions

  1. Make a slit in the side of each pepper and carefully remove the core and seeds.
  2. Peel and finely chop the onion. Melt the butter in a small pan, add the onion and cook until softened.
  3. Put the couscous in a heatproof bowl. Pour the stock over, cover and leave to stand for 10 minutes.
  4. Fluff up the couscous with a fork then stir in the oil, onion, raisins, pine nuts, mint and balsamic vinegar. Season generously and stir in the egg yolk to bind the mixture.
  5. Using a teaspoon, three-quarters fill the peppers with the couscous mixture; do not over-fill as the couscous will swell during baking. Brush the peppers with oil and bake at 200°C (fan 180°C/390°F/gas 6) for 30-35 minutes until tender.
  6. Serve the stuffed peppers warm or cold.

Notes

  • Serve the peppers as a side dish with meat or simply enjoy with a tangy dressed salad.

Nutrition

  • Serving Size: 1 serving
  • Calories: 391
  • Sugar: 6.5 g
  • Sodium: 270 mg
  • Fat: 15.2 g
  • Saturated Fat: 5 g
  • Carbohydrates: 55 g
  • Fiber: 5.2 g
  • Protein: 8.9 g
  • Cholesterol: 15 mg