Stuffed Peppers: A quick and nutritious meal
Most mums will agree that with a baby or toddler around, there is limited time to cook. And if you do manage to set foot in the kitchen, you’re probably holding a baby in one hand and stepping over utensils that your toddler has strewn around, all while making something edible for dinner!
It’s the same with me. Cooking has become a quicker-than-ever chore, as Little Man is not too happy when I’m in the kitchen for too long. ‘Mummy come and play with meeee’ he coos. Yet, I, like most mums want to feed my family healthy and nutritious meals (though we all love a take-away too!). This Stuffed Peppers recipe is my go-to for a quick, easy, and healthy lunch or dinner.
What you need:
– Bell peppers (any colour, though I prefer the red, yellow and orange ones for this dish)
– Grated cheese or cheese spread
– Seeds and nuts (optional, but they add a delicious crunch and flavour) – sunflower seeds, pumpkin seeds and pine nuts
– Garlic oil and chilli oil for seasoning
What to do:
Semi-cook the couscous and the mushrooms and keep aside.
Cut open the peppers from the top and de-seed.
Stuff with the semi-cooked couscous and mushrooms
Add the grated cheese or lather on a generous amount of cheese spread
Sprinkle the seeds and nuts
Drizzle the oils
Pop in the oven for 15-20 mins till the peppers soften and the couscous and mushrooms are cooked.
Can be eaten as a side or a main.
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