Spicy stuffed peppers 

  
Everyone seems to fill January with exercise and healthy eating – all part of clean living after overindulging at Christmas; our house is not an exception so easy healthy dinners are key this month, this is the first of many:

Ingredients (serves 2)

  • 2 peppers
  • 1 cup cous cous
  • Half a courgette
  • Gouda cheese (I used 14 slices but you can exclude if you’re lactose intolerant and cover with breadcrumbs or would rather not eat cheese right now – Gouda was the lowest in calories I could find)
  • 8 cherry tomatoes
  • 1/2 cup sweetcorn
  • 1/2 cup black beans
  • Handful of fresh coriander
  • 1/2 tsp chilli powder
  • 1/2 tsp smoked paprika
  • 1 clove garlic

Method

  • Put the cous cous in a bowl and cover with boiling water until it’s a few mm over the top. Cover with a plate and leave to one side.
  • Cut the peppers in half down the middle and de-seed. Place on a lightly oiled baking tray in the oven at 180 degrees
  • Meanwhile chop the courgette into tiny cubes and fry in the garlic and a little oil
  • Chop the tomatoes into quarters 
  • Put everything except the cheese into the cous cous and recover  
  • Take the peppers out of the oven and line the inside bottoms with some of the Gouda making sure you save some for the tops  
  • Stir the cous cous ingredients in and season with salt and pepper
  • Spoon the cous cous mix into the peppers and place the remainder of the cheese over the top    
  • Bake again for a further 10 mins

Job done.

 

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2 thoughts on “Spicy stuffed peppers 

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