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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."

  • 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

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Authors

Dean Edwards
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