Home
Recipes
Vegetarian
Moroccan-style stuffed peppers

Moroccan stuffed peppers

Moroccan-style stuffed peppers

Name: Moroccan-style stuffed peppers
Total time: 40 min
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 2 large or 4 small red peppers halved; 150g couscous; 300ml vegetable stock just-boiled; 400g tin chickpeas drained and rinsed; 100g feta crumbled, plus extra to serve; 100g semi-dried tomatoes roughly chopped; 50g green olives chopped; ½ lemon juiced; 3 tbsp olive oil; 2tbsp coriander chopped to make 2 tbsp, plus extra to serve; 1 tbsp rose harissa

Dean Edwards

Published: September 15, 2020 at 10:26 AM

Save recipe

Serves 4

Easy

Total time: 40 mins

A star rating of 4.5 out of 5.2 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

Peppers are incredible. Their sweet flavour and soft texture when roasted pairs beautifully with chickpeas and rose harissa in this classic recipe

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Try these couscous stuffed peppers, then check out our halloumi-stuffed peppers, vegetarian stuffed peppers and sausage-stuffed peppers. For more vegetable inspiration, also try our stuffed mushrooms, stuffed tomatoes, stuffed vine leaves and stuffed butternut squash. Now discover Iftar events in London.

This Moroccan stuffed peppers recipe is adapted from Cook Slow: Light and Healthy by Dean Edwards. Dean says: "I’ve used fiery harissa in the couscous and chickpea stuffing, but the best thing about this recipe is that it can be easily tweaked – try adding some extra veg, hot-smoked salmon or chorizo. I always serve these with a crisp salad dressed with a sharp vinaigrette. If you have any couscous mixture left over, have it for lunch the next day."

Ingredients

Nutrition

2 large or 4 small red peppers

halved
150g couscous
300ml vegetable stock

just-boiled
400g tin chickpeas

drained and rinsed
100g feta

crumbled, plus extra to serve
100g semi-dried tomatoes

roughly chopped
50g green olives

chopped
½ lemon

juiced
3 tbsp olive oil
2tbsp coriander

chopped to make 2 tbsp, plus extra to serve
1 tbsp rose harissa

Nutrition: per serving

kcal494

low
fat19.2g
saturates5.4g
carbs55.5g
sugars17.1g
fibre12.9g
protein18.3g
salt1.6g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.
step 2

Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
step 3

Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.

Slow cooker instructions

To cook in a slow cooker, follow step 2 as above, then fill the halved peppers with the couscous mixture. Put them into your slow cooker and put the lid on, then cook on the low setting for 6 hours. Then serve with the extra feta and coriander.

Recipes adapted from Cook Slow: Light and Healthy by Dean Edwards (£16.99, Hamlyn). Photographs by Kris Kirkham.

Check out our best red pepper recipes

Red pepper soup

Authors

Dean Edwards

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.5 out of 5.2 ratings

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue