Mediterranean stuffed peppers

Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day

  • Prep:15 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 321
  • fat 15g
  • saturates 4g
  • carbs 37g
  • sugars 13g
  • fibre 4g
  • protein 11g
  • salt 1.4g


  • 1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)
  • 85g couscous
  • 25g pine nuts, toasted
  • handful black olives, roughly chopped
  • 50g feta cheese, crumbled
  • 50g semi-dried tomatoes, snipped, or handful cherry tomatoes, quartered
  • 2 tbsp shredded basil


Couscous salad
The couscous stuffing can be served as a salad in its own right - good for a packed lunch. Simply place in a lidded container and top with a handful of mixed salad leaves. Stir through just before eating.


  1. Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.

  2. Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

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