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Couscous Stuffed Peppers

Serves: 4 / Preparation time: 10 minutes / Cooking time: 40-45 minutes


  1. Preheat the oven to 200°C/gas mark 6. Halve the peppers through the stalks, cut out the cores and discard the seeds and white pith.
  2. Spray a little oil in a large roasting tin and arrange the peppers cut side up. Spray peppers and roast for 15 mins.
  3. Meanwhile, put the stock, leek and courgette in a large frying pan. Bring to the boil and simmer for 5-6 mins until the veg is soft.
  4. Make the couscous following packet instructions and stir in the leek mixture. Divide between the peppers and bake for 20-25 mins until the vegetables are tender.

You will need:

  • 2 green peppers
  • 2 yellow peppers
  • Spray oil
  • 150ml hot vegetable stock, made with 1 stock cube
  • 1 leek, trimmed and thinly sliced
  • 1 large courgette diced
  • 110g couscous, Moroccan-style

Subject to availability

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