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Stuffed Peppers

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A favorite healthy recipe from Egham Slimming world members. Free on Extra Easy if you use the cheese as a Healthy A option.

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Ingredients

  • 4 large peppers
  • 1 vegetable stock cube (such as OXO)
  • 1/2 tsp mixed herbs
  • 1 onion
  • 230g cous cous
  • 4-6 large mushrooms
  • 2 garlic cloves, minced
  • 350g Quorn mince or minced beef
  • 2 tsp cumin
  • 28g grated low-fat cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 200 degrees C. Slice the tops off peppers and set tops aside. Deseed the peppers and stand up in a deep roasting pan.

Chop onions and mushrooms and fry in cooking spray such as Fry Light. Add garlic, cumin and mixed herbs. Stir. Meanwhile, add boiling water to the cous cous in a bowl, stir and leave for a few minutes.

Put the Quorn or beef into the pan with the vegetables, crumble in the stock cubes and add 2 tbsp water. Fluff up the cous cous and add.

Stuff the peppers with the mixture, replace the tops, cover loosely with foil and bake for about 25 minutes. Remove the foil, lift the tops off the peppers and sprinkle with grated cheese. Bake for 5 more minutes until the cheese has melted.

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