Couscous Stuffed Peppers

Couscous Stuffed Peppers
Yields 24
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
  1. 250 ml chicken stock
  2. 150 g couscous
  3. 12 sweet peppers
  4. 1 tbsp olive oil
  5. 1 onion, finely chopped
  6. 1 courgette, diced
  7. 130 g (1 cup) cherry tomatoes
  8. 2 tbsp finely chopped fresh coriander
  9. 1/2 tsp dried oregano
  10. 200 g crumbled feta cheese
  11. salt and pepper to taste
  1. Preheat the oven to 200C.
  2. Pour hot chicken stock over the couscous. Cover, and set aside for ~10 minutes.
  3. Halve and deseed the peppers.
  4. In a large saucepan, bring water to a boil. Add 1 tbsp salt.
  5. Put the peppers in a boiling water, leave for 5 min. Remove and put in a large bowl filled with cold water. Pat dry, set aside.
  6. Heat oil in a saucepan over medium heat.
  7. Add chopped onion, courgette and a ladle of water. Sweat until soft.
  8. Reduce the heat. Add halved tomatoes, chopped coriander and oregano and simmer for 1-2 min. Remove from the heat.
  9. Stir in the couscous and feta cheese. Season with salt and pepper.
  10. Fill the peppers with the filling.
  11. Place on a greased baking tin and bake for ~15-20 minutes.
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