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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 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."

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

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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