These red peppers stuffed with an olive and feta couscous are simple and delicious for a weeknight dinner.
Stuffed peppers have had a bit of bad press recently; after being the fall-to for lazy restaurateurs who couldn’t think of anything else to put for their veggie option, people have fallen out of love with them.
However, I think they’re a lovely, pretty dish and are quick to make with no hunching over the hob required. They also look as though far more work has gone into them than there actually has, so perfect for when people are coming round for tea!
The volume of ingredients below makes far more cous cous than you’ll need to serve 2 (we had 2 peppers each), but I saved the remaining cous cous for lunch the next day; it makes a great packed lunch.
The Ingredients
- Giant couscous – in my not so humble opinion, giant couscous is just better than its regular sized cousin. It provides a lovely ‘bite’ and texture to this dish.
- Large red peppers– these are for stuffing, so get the biggest ones you can! You’ll also want to stand them up on a baking tray, so try to get some sturdy looking ones.
- Green peppers, spring onions, feta, green olives, basil, sweet chilli sauce – these are mixed up with the couscous to make the delicious stuffing.
Love this vegetarian dinner recipe? You’ll probably like these ones too:
- Vegetarian Pad Thai
- Vegetarian Halloumi Pasta
- Vegetarian Satay Noodles
- Vegetarian Garlic Mushroom Orzo
- Easy Vegetarian Nasi Goreng
- Chickpea and Courgette Vegetarian Chilli
- Vegetarian Spinach and Ricotta Lasagne
- Autumn Vegetable Risotto
- Butter Bean and Halloumi Stew with Pesto
Couscous Stuffed Red Peppers
Ingredients
- 300 grams giant cous cous
- 4 large red peppers
- 150 grams pitted green olives
- 1 green pepper
- 4 spring onions
- 200 grams feta
- 2 tablespoons sweet chilli sauce
- Large handful basil leaves
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 180 degrees.
- Cook the cous cous according to packet instructions.
- Chop the green pepper, spring onions, olives and feta into small chunks and stir into the cous cous.
- Add the chilli sauce and chopped basil leaves; stir well.
- Carefully slice the tops off the red peppers and scrape out the seeds.
- Check that the peppers can stand up on a baking tray; if not, shave a little off the bottom of each pepper until they stand – make sure you don’t make a hole in any of them though.
- Stuff each pepper with a good portion of the cous cous, then place the ‘lid’ back on each.
- Cook in the oven for 15-20 minutes until the peppers are just softened, and starting to colour.
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