Stuffed Red Peppers with curried cous cous and paneer

One for My vegetable loving friends today..

Just made myself a healthy lunch (the other half had a Cheese and Ham toastie) as I have 2 weeks til my holiday and the flab is not shifting!

Ingredients – for 2

2 large red peppers
Half a pack of Paneer cheese – (Halloumi cheese would also work)
100g dried wholewheat Cous cous
2 baby Aubergines
half a red onion
1 green or red chilli
1 clove of garlic chopped finely
10 – 15 raisins or sultanas
3 – 4 Mushrooms
Half a small green pepper
Curry powder
Salt and Pepper
Half a lemon
Olive oil or coconut oil
Chilli sauce to serve.


First of all cut the peppers in half lengthways and removbe the seeds, lighly coat the skin with oil and place in an oven at 200 degrees until soft turning halfway through. This should take about 15 minutes.


While the peppers are cooking make up the cous cous as per the instructions – Usually 100ml boiling water for 100g of Cous Couse and a knob of butter and salt and pepper, leave covered for 5 minutes then its done.

Chop all your vegetables into small cubes and fry until soft, add the raisins then add a teaspoon of curry powder and pinch of salt.

Mix the vegetables into the cous cous and add the juice of half a lemon and salt and pepper.

Spoon the cous cous into the pepper halves then pan fry small cubes of Paneer cheese with a few pinches of curry powder until soft then place over the top.

Drizzle with a chilli sauce of your choice!



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