Vegetarian Stuffed Capsicum

4
Servings
10m
Prep Time
60m
Cook Time
1h 10m
Ready In


"Several different recipes bought together to suit my dietary requirements more adequately. When I made this I used two capsicum and did a half recipe but my red capsicum was slightly smaller than my green one and did not use up all the filling also I would suggest that if you do not like a crunchy topping of couscous cover loosely with alfoil when baking also would suggest checking at the 45 minutes mark especially for smaller capsicum. The left over filling I am looking at stuffing into some tomatoes and adding the tomato pulp to the filling I have left over."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (150 g)
  • Calories 269.2
  • Total Fat - 0.7 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 157.7 mg
  • Total Carbohydrate - 56.4 g
  • Dietary Fiber - 4.9 g
  • Sugars - 2.3 g
  • Protein - 9.4 g
  • Calcium - 45.8 mg
  • Iron - 1.6 mg
  • Vitamin C - 26 mg
  • Thiamin - 0.1 mg

Step 1

Bring two cups of water to a boil and add the Israeli couscous and reduce to a simmer, and cook until tender and the water is absorbed (about 8 minutes).

Step 2

While the couscous is cooking, preheat the oven to 175 C (160 C fan forced) (350 F) (320 F fan forced) and grease a glass baking dish.

Step 3

Slice the tops off the capsicums and remove the seeds- if necessary, slice a tiny amount of the bottoms as well so they are able to stand, and set aside and then mince the garlic, and chop the tomato and onion into small pieces.

Step 4

Once the couscous is cooked, mix the onion, garlic, tomatoes, lemon zest and juice, basil, parsley, thyme, cumin, oregano and salt into the couscous and taste and adjust seasoning to taste and now spoon the filling into your capsicums, filling them to the top and place the standing stuffed capsicums in the baking dish, and cook in the preheated oven for an 45 to 60 minutes.

Tips & Variations


No special items needed.

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