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Couscous-stuffed Peppers

Image of Couscous-stuffed Peppers

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 1

Scale to servings

Adapted from: Own recipe

Rice-stuffed peppers never really worked for me, and I discovered that some people use couscous instead. This worked really well, even with green peppers!

  • 1 large or 2 small peppers
  • 90 g couscous
  • 150 g passata
  • 15 g toasted pine nuts
  • 6 olives
  • 25 g feta cheese, cut into small dice
  • basil leaves, to taste
  1. Halve the pepper or chop the top off, depending on your preference, and deseed.
  2. Microwave the pepper for 5 minutes. Skin if desired.
  3. Meanwhile, cook the couscous in a small saucepan with the passata. You may need to add some water if all the passata gets absorbed.
  4. Mix in the pine nuts, olive, feta and basil.
  5. Spoon the couscous mix into the pepper. Bake in the oven at 180°C for 10 minutes.