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Stuffed peppers with couscous, courgette and mozzarella

This delicious stuffed peppers recipe make a colourful Mediterranean-style dish with sunblush tomatoes and melting mozzarella - and yes, it tastes as good as it looks! Not only does a portion of this recipe equal one of your 5-a-day, it also works out at only 315 calories and 0.4g salt per serving. These stuffed peppers are ideal for lunch with a salad or served for dinner with new potatoes and fresh greens. Ready in just 30 mins, our stuffed peppers with couscous, courgette and mozzarella…

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Feta-stuffed peppers with giant couscous

Feta-stuffed romano peppers with giant couscous recipe. These stuffed peppers are easy to make and full of flavour. Make them for a light supper or dinner party starter.

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Greek stuffed peppers and tomatoes

Greek stuffed tomatoes and peppers - this Greek 'peasant' meal is still popular for a reason!

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Mediterranean stuffed peppers

Mediterranean stuffed peppers - use a packet of couscous, mix in some olives and other veg, fill some halved peppers, top with cheese and stick in the oven for half an hour

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Stuffed mushroom and halloumi pittas recipe

Stuffed mushroom and halloumi pittas. Quick idea for a vegetarian sandwich: pittas stuffed with grilled halloumi, humous, mushrooms and peppers with rocket. Ready quickly in 15 minutes.

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Feta, black bean and pumpkin stuffed peppers

Feta, black bean and pumpkin stuffed peppers - these are a great healthy treat for Hallowe'en! The filling is really easy (and even no-cook, if you take a few short-cuts!) and is also yummy enough to serve at any other time, not just Hallowe'en!

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The soft option: Yotam Ottolenghi's recipes for ricotta-stuffed peppers and watercress and rocket soup with spätzle

The soft option: Yotam Ottolenghi's recipes for ricotta-stuffed peppers and watercress and rocket soup with spätzle | Life and style | The Guardian

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Stuffed Romano peppers with ricotta and mascarpone

Stuffed Romano peppers with ricotta and mascarpone. Use the best quality ricotta you can find for this. Serves six, as a starter or part of a mezze platter, along with good bread.

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