Hello!
☺
It's currently early Sunday afternoon and I have already cooked breakfast, showered, cleaned, been grocery shopping, checked my instagram & twitter, read stuff, did some washing, made a few calls, started on dinner etc. Phew. I think I may just need a nap (jk, I'm not one of those people who are able to sleep during the day!), but my point being that I have been pretty busy.
So when it comes to lunch on busy days (aka every weekday and some weekends), I want something filling, delicious but more so, easy and quick to prepare. Nothing worse that labouring over the stove when you're exhausted, also I don't even feel like eating food that I haven't enjoyed preparing!
That's why I'm trying to expand my repertoire of quick & easy meals - been watching Jamie Oliver's five minute meals for inspo and research purposes (is it only me that feels full after cooking shows?!).
However I already have a few go to meals that I've been making for ages that fulfil the criteria, 'couscous stuffed bell peppers' being one such example! I actually love couscous, its an easy substitute for rice and when flavoured well, tastes amazing.
I remember looking up some recipes for a pepper/couscous meal but quite a few required oven cooking and I wasn't a fan so instead I thought to grill and have done so ever since.
So to make this, you will need a few ingredients:
- Red bell peppers
- Cherry tomatoes
- Olive oil
- Mature cheddar cheese
- Couscous
- Basil leaves, paprika, vegetable stock cube
To start with grab your red bell peppers (red because this is the sweetest/juiciest type of pepper and they contain the most nutrients!) and slice them in half length ways, if you have the option then select the most shapely (lol) or rounded peppers, I had to make do with what I had.
Place the pepper halves face down on to a lined baking sheet and brush with some extra virgin olive oil, then pop the tray into a heated grill for about five minutes.
Meanwhile we can start on the filling; in a box add two scoops (1 cup) of couscous, half a tsp of paprika, a quarter of a vegetable stock cube, a generous squeeze of lemon juice, mixed herbs, garlic powder and if your couscous doesn't already contain it also add in some sun-dried tomato and onion.
Then top this with boiling water so that the water line lies half an inch above the couscous - give this a quick mix with a fork and pop the lid onto the box. Leave it shut until it is required.
After a few minutes remove the lid, fluff up the couscous and have a quick taste to adjust spices/flavouring (resist the urge to eat it all!)
At this point chop up some cherry tomatoes and grate some mature cheddar - you could also use mozzarella. I also prepped my super simple side salad of lettuce, cucumbers and roasted tomatoes with a lemon vinaigrette.
At this point remove your peppers from the grill, they should be slightly charred but still stiff enough to maintain their structure (also at the last minute I threw in a few tomatoes to grill!)
Turn the peppers the right way round, fill with the couscous mixture, add the cherry toms on top followed with the grated cheese and a sprinkle of shredded basil.
These then go back into the grill for five minutes until everything is well roasted and the cheese has melted.
Serve straight away with the accompanying sides, for me it was the salad and some peri-peri seasoned fries.
I'm getting hungry looking at these pictures, I hope you give this recipe a go because it was yum!
😋
Enjoy!
Q x
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