Spicy Lemon Garlic Couscous and Bean Stuffed Peppers Recipe
Full of wonderful flavours and textures, these vegan heart-healthy stuffed peppers are a perfect mid-week supper but can also double up as a dinner party starter or as a side-dish on a buffet.
Preparation time:
10 minutes
Cooking time:
30 minutes
Serves:
6
Ingredients
- 6 cloves garlic, finely chopped
- 6 bell peppers, cut in half through the stalk
- 24 small mini tomatoes, chopped
- ¾ onion, chopped finely
- 5 tbsp olive oil
- A handful of chopped parsley
- 180g couscous
- 450ml hot water
- 12 tbsp tinned mixed beans (about 3/4 can), rinsed
- 1 lemon, squeezed
- A few slices of red chilli
- Ground black pepper
Method
1. Preheat the oven to 220°C/180°C fan/gas mark 6 and line a baking tray with foil.
2. Pour 3 tbsp of olive oil in a pan and place over a medium heat.
3. Add the garlic and onion for 5 minutes then add the tomatoes and cook until softened.
4. Pour in the couscous, hot water and chilli, place a lid on the pan, turn off the heat and leave covered for a further 5 minutes for the couscous to fluff up and cook.
5. Add the mixed beans and chopped parsley to the couscous and squeeze the juice of 1 lemon.
6. Stuff the peppers with the couscous mixture and, once filled, sprinkle 2 tbsp of olive oil on them, then place them on the baking tray in the oven for 15 minutes.
Recipes courtesy of Heart UK: the cholesterol charity. Charity Registration No: 1003904.
For more information on cholesterol, visit www.heartuk.org.uk. and for more heart-healthy recipes visit www.heartuk.org.uk/tasty-recipes/explore-our-recipes.
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