Bacon and egg stuffed peppers

Make these delicious stuffed tomatoes for an easy family dinner. It’s quite a fun recipe to cook with the kids so get them to help you stuff their own
Serves: 6
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins
Skill level: Easy peasy


    • 6 large beefsteak/slicing tomatoes
    • 125g couscous
    • 200g packet feta cheese, crumbled
    • 2tbsp olive oil, plus extra for drizzling
    • Zested rind and juice of ½ lemon
    • 2-3tbsp chopped fresh mint
    • Salt and ground black pepper
    • 6tbsp sliced black olives, drained
    • 6 spring onions, sliced


    1. Set the oven to gas mark 6 or 200°C. Cut the tops off the tomatoes, scoop out the seeds from the centre and discard. If any of the tomatoes roll over rather than standing upright, cut a sliver off the bottom. Place the tomatoes in a small roasting tin.
    1. Place the couscous in a bowl and pour over 200ml boiling water, stir, then leave for about 5 mins, for the couscous to absorb the water. Stir the remaining ingredients into couscous and mix well. Spoon couscous mixture into the tomato cavities.
    1. Drizzle a little olive oil over the couscous, then bake the tomatoes in centre of the oven for 20-25 mins or until they have started to soften and the filling is hot. Remove from the oven and serve tomatoes immediately.

Nutritional information per portion

fat 21.0g saturates 6.0g calories 232(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.