Yesterday was one of those days that revolved around food. in the office, it seemed like all anyone could think or talk about was food. We talked about what to have for lunch, what we were having for dinner, what we used to love as children, our weird and wonderful food creations (apparently cheese and banana toasties are about to sweep the nation), and somewhere between the best sandwich (pastrami with sauerkraut, pickle and mustard mayo on rye) and the worst spicy sauce shocker stories (a devilish burrito from wrap it up!) we talked at length about stuffed vegetables.
Stuffed mushrooms we decided left a lot to be desired unless done perfectly, they are too often soggy and tasteless. Stuffed courgettes are good (I love courgettes) but theres not enough space for the filling. And so the price for the worlds best stuffed vegetable goes to the pepper. We passed on to chillies, chilli con carne, burritos but still the thought of stuffed peppers stayed with me. I had to have them.
This is one of my favourite recipes for stuffed peppers as, although there are quite a lot of ingredients it is really quick and easy to make and super filling. I usually have these on their own but they are great as a side too, perhaps with a tomato and chicken bake or meatballs. They are also perfect at a BBQ as they go well with the meat but are nice and filling for vegetarians. Remember to use vegetable stock though if serving to vegetarians.
Couscous Stuffed Peppers (serves one)
- one pepper
- half a large courgette
- half an aubergine
- one very small onion
- 75g of couscous
- 1/2 a stock cube
- 1/2 a lime
- a small bunch of coriander
- 1/5 a pack of feta style cheese
How to make it….
- Start with the veggies. Put the oven on to 180 degrees. Cut the peppers in half length ways rub them with oil and salt and put them straight in the oven as they take longer then the other veg.
- Cut up the rest of the veg you are going to roast. I used courgette, aubergine and onion but you can use anything you like really. Cut them up quite small as you are going to put them in the peppers. Put them in the tray with the pepper and put it all back in the oven.
- Meanwhile make the couscous. Put the couscous in a bowl, crumble over half a stock cube and pour over the water. Leave to one side with a plate covering so the grain can soak up all the chickeny juices.
- Once all the juice has been soaked up add the juice of half a lime, the chopped coriander and some salt and pepper.
- If the veggies are now done stir them through the couscous and leave the peppers to one side. Now stir through the crumbled feta but leave some to one side.
- Spoon the couscous and vegetables into the peppers, there always seems to be some left over so don’t worry about that, load on as much as you can. Sprinkle over the remaining feta and pop under a hot grill for 5 minutes.
Washing Up Rating ** I used: a knife, a chopping board, a roasting tin, a bowl, a plate, a teaspoon, a plate and knife and fork.
Cost Rating** I used: 1 pepper costing 69p, 1/2 a courgette costing 30p, 1/2 an aubergine costing 69p, an onion costing 20p, roughly 1/6 of a packet of couscous costing 65p, 1/20 of a pack of stock cubes costing 90p, 1/2 a lime costing 33p, 1/3 of a pack of coriander costing 80p, 1/5 of a packet of greek salad cheese costing 85p. Total cost: £2.14