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


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


  • 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