Moroccan stuffed peppers

Moroccan-style stuffed peppers

  • serves 4
  • Easy

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

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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.”

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Ingredients

  • 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

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.


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Nutritional Information

  • Kcals 494
  • Fat 19.2g
  • Saturates 5.4g
  • Carbs 55.5g
  • Sugars 17.1g
  • Fibre 12.9g
  • Protein 18.3g
  • Salt 1.6g
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