So you think life’s too short to stuff a pepper? Think again my friend! These vegetarian couscous stuffed peppers are quite possibly one of the easiest dishes to prepare and make. What’s more, make a sufficient amount of stuffed peppers ahead of the game and you’ll have enough leftover for lunch tomorrow. That’s a win win in my book, since life is busy and time is short.
I’m predominantly eating less and less meat. I’m certainly trying to avoid red meat at all costs since, I have to say, it’s not something that I particularly enjoy to eat on a day to day basis. I try and aim to eat meat free at least 3-4 days a week, and to be honest it’s not even something I notice anymore.
I picked up some fabulous peppers from the store this week and instead of slicing and dipping a crudite or two in some hummus I wondered what I could make to transform these into a main meal. The recipe below serves 6 btw.
I opted to stuff these peppers with a wholewheat giant couscous (I purchased the Merchant Gourmet brand) since the wholewheat version represents a healthier option to the standard variety and I put a slight twist on the firm Mediterranean stuffed peppers classic and selected some savoury/spicy middle Eastern flavours to compliment the sweet flesh of the peppers instead. Personally I tend to stay away from green bell peppers since I find the flavour can be a little too bitter for my liking but by all means any pepper will do in this instance, if bitter is what floats your boat.
The beauty of this recipe is that really it requires minimum effort for maximum flavour. The onion, celery, harissa, Tandoori Spice and fresh cut herbs along with the addition of crumbled feta (which brings a delectable saltiness), all combine to make for one seriously satisfying supper that I will gladly devour cold the next day with an accompanying garden salad.
Get the recipe below!
- 2 x Tablespoons Groundnut Oil
- 1 x White Onion (finely diced)
- 1 x Large Clove of Garlic (crushed)
- 2 x Sticks of Celery (finely diced)
- 6 x Mixed Bell Peppers (halved and deseeded)
- 1 x 300g box Merchant Gourmet Wholewheat Giant Couscous
- 1 x Tablespoon Harissa Paste
- 2 x Teaspoons of Tandoori Curry Powder
- 1 x Tablespoon Tomato Puree
- 1 x Vegetable Stock Cube (Additional boiling water)
- 2 x Handful chopped Parsley
- 1 x Handful chopped Mint
- 75g x Crumbled Feta Cheese
- Salt & Pepper.
- Preheat the oven to 200 C
- Prepare the peppers by washing, halving and deseeding.
- In an ovenproof dish place the prepared peppers and drizzle with one tablespoon of the oil and season with salt and pepper. Precook the peppers for 15-20 minutes.
- Meanwhile prepare the filling for the peppers. In a large pan, heat the remaining groudnut oil and saute the onion, celery, garlic, parsley and tandoori spice until softened.
- Add in the giant Couscous and mix well gently fry for 2-3 minutes.
- Dissolve the vegetable stock cube with 200ml boiling water.
- Add in the tomato puree and harissa paste and combine until mixed with the couscous. Season with salt and pepper.
- Gradually add in the stock until the couscous is soft and ready (around 15 minutes)
- Remove peppers from the oven and fill with the couscous mix cover with foil. Return to the oven for a further 15-20 minutes.
- Take the peppers from the oven and remove the foil, sprinkle with the feta and return to the oven for a further 5-7 minutes.
- Garnish with the freshly chopped mint and an additional slug of Extra Virgin Oilve Oil should you require.