Simple Roasted Stuffed Peppers🌶

What’s Cooking Today? 👩🏻‍🍳

This recipe will help you to become a careful cutter and show you just how much cous cous you can fit into a bell pepper.

I will guide you through my child-friendly recipe, ensuring that the process is not just delicious, but also educational and entertaining.

Let’s Cook Roasted Stuffed Peppers! 🌶

This is what you will need for this recipe: 🥄

Ingredients 🍅

• 1 Large Red or Yellow Pepper

• 1 Medium Mushroom

• ¼ Courgette

• Handful Peas

• 3 Baby Vine Tomatoes

• 1 Teaspoon Fresh or Dried Rosemary

• 1 Teaspoon Dried Oregano

• 30g Feta Cheese (3 Tablespoons)

• 30g Cous Cous (3 Tablespoons)

• Vegetable Stock

• ¼ Cup Boiling Water

• Olive Oil

• Salt

• Black Pepper

Method 📖

1. Turn the oven to 190°C (374°F).

2. Cut the pepper in half, keeping the stalk intact and deseed.

3. Line the baking tray with grease-proof paper. Place the pepper on the tray, upside down.

4. Finely dice the mushrooms, courgette, and vine tomatoes and add them next to the pepper on the baking tray.

5. Sprinkle the rosemary, oregano, salt, pepper and olive oil on the diced vegetables only.

6. Roast in the oven for about 18 minutes.

7. Add vegetable stock to boiled water.

8. In a small bowl, weigh in your cous cous and peas. Add hot vegetable stock and cover with clingfilm to allow the cous cous to absorb the stock.

9. Crumble the feta cheese and add it to the cous cous.

10. Remove the cooked vegetables from the oven.

11. Turn the pepper right side up.

12. Combine diced vegetables and cous cous and spoon into the pepper.

13. Take the lid of the pepper and add it on top to make a pretty quick dinner.

Don’t Forget! 📌

To create a parve version of this recipe, leave out the feta cheese and perhaps add sweetcorn or capers or olives!

Last but not least, click on the image to download the recipe card…