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 and stuffed butternut squash.
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.”
- red peppers 2 large or 4 small, halved
- couscous 150g
- vegetable stock 300ml, just-boiled
- chickpeas 400g tin, drained and rinsed
- feta 100g, crumbled, plus extra to serve
- SunBlush tomatoes 100g, roughly chopped
- green olives 50g, chopped
- lemon ½, juiced
- olive oil 3 tbsp
- coriander chopped to make 2 tbsp, plus extra to serve
- rose harissa 1 tbsp
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.
- Kcals 494
- Fat 19.2g
- Saturates 5.4g
- Carbs 55.5g
- Sugars 17.1g
- Fibre 12.9g
- Protein 18.3g
- Salt 1.6g