Stuffed Red Bell Peppers


  • 2 red bell peppers
  • 1 large red onion
  • 2 celery sticks
  • 1 tin of tomatoes
  • 1 tsp of tomato puree
  • Half a bag of spinach
  • 50g of couscous
  • 2 garlic cloves
  • 100g of kidney beans
  • 50g of rapeseed oil
  • Pinch of salt
  • Pinch of black pepper
  • Fresh Parsley
  • Mixed herbs
  • Chillie flakes

Serves 2



Pre-heat the oven to 180 degrees while waiting cut the peppers in half and deseed them. Spice with salt, mixed herbs and 25g of rapeseed oil. Rub all very well and bake the peppers in the oven until they start to blacken around the edges


Place your couscous and pour in boiling water so it just covers the couscous, cover and place to one side until needed

In a medium hot pan add 25g of rapeseed oil. Fry the onions until translucent


Add the celery and garlic, fry for 1 minute. Continually stirring.


Add the 1 tin tomato, black pepper, canned tin tomatoes, tinned kidney beans and chilli flakes, cook for 5 to 10 minutes




Turn off the heat, mix in the couscous, spinach



Take the peppers out of the oven and stuff with filling from the pot.


Garnish with fresh basil and serve hot


Nutritional breakdown:

  • Low in saturated fats
  • High in fibre
  • 9g of protein per serving
  • Low calorific meal

stuffed belle peppers nutirtional

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