I like to make meat free meal at least once a week, and stuffed peppers is one of our favourites. And it’s a great way to use up that veg left in the fridge at the end of the week. I shop on a Wednesday.
I start with a cup of plain cous cous, mix with a teaspoon of Marigold vegetable bullion and 2 cups of hot water, Stir, cover with cling film and leave till cool.
Whilst this is cooling, I cut 3 red peppers in half, cleaning our any seeds and sit in a baking tray, like little ruby cups. Then finely chop spring onion and any other veg I have, mushrooms, pepper and herbs etc I have some mozzerella cheese to use up too, so I will chop that up too.
When the cous cous is cool, I tip into a larger bowl, and with a fork, ‘fluff’ it up, then I add a good glug of Olive oil, the juice and zest of a lemon, the chopped veg and the herbs and mix well together – then fill each pepper half and into a hot (180-200) oven for 20-30 minutes.
I will serve this with onion rice, a recipe given to me on the Old style forum at Moneysavingexpert.com by a lovely lady called Lyn – thanks Lyn X If you need money saving tips, forget some bald bloke on TV, have a look at their meal tips.
Finely dice an onion and lightly fry in butter (or oil) then stir in a cup of rice, I use the absorption method for rice, a cup of rice, 2 cups of water, and in this case some mixed herbs, bring to the boil for a few minutes then simmer, whilst there is still some water in the pan, turn the heat off and keep a lid on the pan and let it steam, this always works for me and gives us fluffy rice 🤓