Stuffed peppers

1 lime

2 peppers

150g lean lamb mince

75g wholemeal couscous

1 x reduced-salt vegetable stock cube

75ml boiling water

1x 15ml spoon sunflower seeds (optional)

1x 15ml spoon pumpkin seeds (optional)

80g pomegranate seeds

Grater, juicer, sharp knife, chopping board, baking dish, measuring jug, kettle, mixing bowl, fork, non-stick frying pan, fish slice, tongs and mixing spoon.

1. Pre-heat the oven to 200°C, gas mark 6.

2. Prepare the ingredients:

• zest and juice the lime;
• deseed the red peppers. Finely chop one pepper and cut the other pepper into two halves.

3. Place the two halves into a baking dish and cook in the oven for 15 minutes until softened.

4. Make up the stock by dissolving the stock cube in the boiling water in a jug.

5. Pour the stock over the couscous in a large bowl. Cover and leave to stand for five minutes then fluff up with a fork.

6. Dry fry the lamb mince and chopped pepper in a non-stick frying pan for 8-10 minutes until starting to brown. Thoroughly wash hands after touching raw meat.  Carefully drain off any excess liquid.

7. Add the cooked lamb, pomegranate seeds, lime zest and juice, sunflower and pumpkin seeds, if using, to the couscous and mix well.

8. Serve the lamb mixture in the two halves of cooked pepper.

• Reduce food waste: Use up any leftover vegetables e.g. sweetcorn, peas, olives or mushrooms.
• Turn up the flavour: Use chopped dried apricots or raisins instead of the pomegranate seeds.
• For a vegetarian alternative: Swap the lean lamb mince with peans or lentils to make the filling. 
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, if following a vegan or vegetarian diet, use a meat alternative. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves two portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?