Italian stuffed sweet peppers

Take five ingredients and whip up this simple midweek supper of pesto peppers with couscous, mozzarella cheese and tomatoes

  • Prep:10 mins
    Cook:35 mins
  • Serves 3
  • Easy

Nutrition per serving

  • kcal 419
  • fat 11g
  • saturates 2g
  • carbs 58g
  • sugars 9g
  • fibre 6g
  • protein 15g
  • salt 0.8g


  • 3 red Romano peppers, halved and deseeded
  • 160g pack semi-dried tomatoes & mozzarella balls in olive oil
  • 140g couscous
  • 2 tbsp pesto
  • 5 tbsp dried breadcrumbs


  1. Heat oven to 200C/180C fan/gas 6. Arrange the peppers, cut-side up, on a baking tray. Brush with a little oil from the pack of tomatoes & mozzarella, then season. Cook for 10 mins to soften slightly.

  2. Meanwhile, mix the couscous in a bowl with the pesto and pour over 125ml boiling water. Cover and leave for 5 mins to fluff up. Drain the tomatoes & mozzarella well, then mix into the couscous. Divide between the peppers, then sprinkle over the breadcrumbs

  3. Bake for 15-20 mins until the top is crisp and the peppers are tender.

Suggested recipes from this collection...