I always loved stuffed peppers, I don’t even know why I haven’t posted this recipe earlier! I make this quite often as even though it looks quite like a crowdpleaser, this meal is super simple. And healthy! They’re super nutritious, packed with minerals, antioxidants, and vitamins C, B-6, and A. And they are quite low in calories too – if that matters to you.
They can be served as a starter, a side dish or even a main course. For this recipe, I never pre-roast the peppers, because I like the firmness and the texture to them. You can also swap normal couscous to giant couscous and pumpkin to butternut squash.
For me, I prefer eating them whilst warm, but they are very good as a cold buffet item too, just cover them in the fridge so that the couscous don’t go dry.
Super easy recipe that can be starter, main course or a side dish. Looks brilliantly colourful too.
- 3 large bell peppers tricolour if possible
- 50 g cooked couscous
- 80 g peeled and diced pumpkin 1cm x 1cm cubes
- 80 g cubed feta cheese 1cm x 1cm cubes
- 250 ml vegetable stock
- 1 handful toasted pine nuts
- 1/2 tsp chilli flakes
- 2 tbsp olive oil
- 1 handful fresh mint chopped
- 1 handful fresh coriander chopped
Preheat oven to 180 Celsius.
Evenly scatter the pumpkin pieces on a baking tray, toss with olive oil, salt, pepper and the chilli flakes. Roast . them for 15 minutes or until they are soft. When they are ready, set them aside.
Prepare the stock and after you placed the couscous into a heat resistant bowl, pour the stock over it, cover with a plate and let it soak. When all the liquid is absorbed and the couscous is tender - it's ready.
Toast the pine nuts (unless you bought toasted pine nuts) and chop the herbs and the feta cheese.
Halve the peppers and deseed them.
Mix everything in a bowl.
Stuff the peppers with the couscous, drizzle with olive oil and bake them on a baking tray for 10-15 minutes. 180 Celsius is perfect for this. (You can use the same baking tray you used for roasting the pumpkin.)
Serve immediately. Enjoy!