5:2 recipe: Harissa stuffed peppers

Hello – I’m back! Jools and I have been away in London for a long weekend to celebrate his birthday. And lucky us – we got to stay in the incredibly swanky St Pancras Renaissance hotel because I won a competition! You can read a full review of our amazing stay here. It was the most wonderful two days ever – but unfortunately not good for the waistline. We were given access to a private club where you could help yourself to breakfast, afternoon tea, pre-dinner canapes, and wine and spirits – FOR FREE!!!!

Free afternoon tea (with wine!) at the St Pancras Renaissance
Free afternoon tea (with wine!) at the St Pancras Renaissance

Needless to say, we took full advantage of this and ate our own body weight in delicious freebies for two whole days. Then of course, there were a good few social occasions – meeting friends for drinks, lunch and dinner. Add that all up, and I’m guessing I piled on a few pounds. But it is just a guess, because I haven’t weighed myself and don’t intend to either. I’m just going back to sensible eating and not worry about it.

And talking of sensible eating, here’s a new fast diet recipe for you – enjoy!

Harissa stuffed peppers – 306 calories

peppers 2

Ingredients – serves 3

  • 4 peppers (red, yellow or green): 184 calories
  • 1/2 small onion: 15 calories
  • 50g lean pork mince: 77 calories
  • 50g extra lean beef mince: 62 calories
  • 5 medium mushrooms: 20 calories
  • 1 tbsp tomato puree: 5 calories
  • 3 tsp harissa paste: 18 calories
  • 2 tbsp Parmesan, grated: 43 calories
  • 8 sprays Fry Light: 8 calories
  • 1 bag Boil In the Bag basmati rice: 482 calories
  • 1 cube Dorot garlic: 5 calories


  • Spray a large pan with oil and brown the mince until nicely coloured.
  • Finely chop the onion, mushroom and one of the peppers and add to the mince along with the garlic.
  • Cook over a medium heat for around 10 minutes until the vegetables have softened.
  • Halve the other peppers and take out the seeds and membrane. Cook them in simmering water for around 10 minutes then place in an oven dish.
  • Meanwhile, cook the rice and, when ready, stir into the mince mixture.
  • Add the harissa, tomato puree and a glug of water if it’s looking dry.
  • Spoon the mince into the hollows of the peppers and sprinkle with the Parmesan.
  • Cook in a hot oven for around 15 minutes then serve straight away.

Tomorrow I’m making the jerk chicken with ginger beer, and I promise I’ll remember to take a photo this time! Hope you’re all getting on well with your fasting. :-)


Hi Maureen. Sorry – I don’t remember hearing from you before and I’ve just double-checked previous comments and I can’t see anything from you. Sorry about that – I don’t know what must have happened to it. :-/ Anyway, thanks for your interest in a book but it’s not something I’m planning. There are loads of 5:2 recipe books out already and I’d rather give people free access to my recipes on this site. Glad you’re enjoying them anyway, and thanks for reading :-)