Chorizo-stuffed peppers


  • 75g (3oz) wholegrain couscous
  • 60g (2½ oz) pack diced chorizo
  • 50g (2 oz) pine nuts
  • 2 tbsp tomato pesto
  • 2 tbsp parmigiano reggiano, grated
  • 25g (1 oz) pack basil, shredded
  • 4 red peppers


  1. Preheat the oven to 200ºC, gas mark 6.
  2. Cook the couscous in boiling water for 6-8 minutes until tender, drain.
  3. Meanwhile, fry the chorizo and pine nuts in a small frying pan for 2-3 minutes, stir in the couscous, pesto, parmigiano reggiano and half the basil.
  4. Halve the peppers, keeping the stalk intact, deseed and place on a small baking tray. Fill with the couscous mixture and bake for 20 minutes.
  5. Sprinkle with the remaining basil and serve with salad. 


Preparation time: 10 mins
Serves: 2

Nutrition: 611 cals, 38.7g fat, 13.9g sugar, (sat fat 8.9g)


These stuffed peppers are quick and easy to make!