Walnut Tabbouleh Stuffed Peppers

Course dinner
Keyword California Walnuts, Couscous, Stuffed Peppers
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Calories 327kcal

Ingredients

  • 100 g giant wholewheat couscous
  • ½ vegetable stock cube
  • 2 tomatoes finely chopped
  • Juice 1 lemon
  • 25 g pack flat leaf parsley chopped
  • 100 g California Walnuts chopped
  • 2 red and 2 yellow peppers
  • 1 tsp pul biber
  • 1 tsp extra virgin olive oil + 1 tbsp
  • 1 tbsp white wine vinegar

Instructions

  • Cook the couscous with the stock cube according to pack instructions, drain and cool. Stir in the tomatoes, lemon juice, parsley and half the Walnuts. Season well.
  • Cut the tops of the peppers, scoop out the seeds and discard. Spoon the tabbouleh into the peppers and place them, standing upright, in the tray of an air fryer. Add 3 tbsp water to the base of the tray.
  • Mix together the remaining Walnuts, pul biber and 1 tsp oil and sprinkle over the peppers.
  • Bake in the air fryer at 200oC for 10-15 minutes or until the peppers are tender, covering with foil towards the end if they look a little dark. Whisk together the 1 tbsp oil and vinegar, season and drizzle over the peppers.
  • Serve with a fresh salad.

Nutrition

Serving: 256g | Calories: 327kcal | Carbohydrates: 26g | Protein: 9.2g | Fat: 19g | Saturated Fat: 2.2g | Fibre: 8.5g | Sugar: 8.9g

Notes

Cooks tip: Use different colours of pepper to add colour.
Salt 0.30g 
Back to Recipe Search