Another absolute cracker from the Hairy Biker’s ‘Veggie Feasts’ cookbook – couscous stuffed peppers! I’ve always wanted to try stuffed peppers as it seems like a really obvious thing to serve a vegetarian. To be honest, I’m not quite sure why I haven’t in the past but when I was flicking through this scrumptious cookbook I just couldn’t resist trying this recipe out. Not only did the picture of them look amazing, but the ingredient list included some of my favourites…

The Hairy Biker’s meals are substantial, delicious and full of SO much flavour (you only need to look at their Artichoke & Fennel Paella I made the other week!) This ‘couscous stuffed peppers’ recipe in particular has both artichokes and cinnamon in, which are two ingredients I don’t often cook with in main meals. I was genuinely intrigued as I was making it, and it made me much more excited than other stuffed pepper recipes that I’ve come across previously (that’s perhaps why I haven’t thought to make them before).

I decided to rustle this up on Saturday night and whilst there was quite a lot of bowls and utensils spread across the kitchen sides, this was actually a straight forward recipe. Now I’ve made it once I’m sure I could whip these up again as a healthy, mid-week meal. Given that it was our Saturday night dinner, I served alongside a salad and roasted sweet potato – it certainly was plenty of food to fill us up. I’d also consider making these couscous stuffed peppers as a dinner party starter – perhaps one half for each guest – which in this case would cater for 8 people.

This definitely makes me excited to try the other vegetarian recipes in the Hairy Biker’s ‘Veggie Feasts’ cookbook and I’ll keep you updated on here with how I get on!

Print Recipe
Couscous-stuffed Peppers
Servings
people
Ingredients
  • 4 Peppers Deseeded and cut in half lengthways
Stuffing
Topping
Servings
people
Ingredients
  • 4 Peppers Deseeded and cut in half lengthways
Stuffing
Topping
Instructions
  1. Preheat the oven to Fan 180C. Arrange the peppers in an ovenproof dish, large enough to hold in one layer. Season with salt and pepper and add 100ml of water to the dish (this will help the peppers soften). Bake for about 20 minutes until they start to soften, remove and leave to cool a little.
  2. To make the filling, put the couscous in a saucepan with 200ml water. Bring to the boil, turn down the heat and cover the pan. Cook for about 10 minutes, or until just tender and all water has been absorbed.
  3. Heat the oil in a frying pan and add the onion and courgette. Cook until starting to brown, then add the garlic and cook for a further minute.
  4. Add the artichokes, cinnamon and mint - season generously and then remove from the heat and leave to cool.
  5. Add the parsley, cherry tomatoes, lemon juice and cooked couscous. Add more seasoning, cinnamon and mint if necessary. Pile the stuffing into the peppers.
  6. To make the topping mix all the ingredients in a small bowl and then sprinkle over the peppers.
  7. Put the peppers back in the oven for 10-15 minutes until the tops are golden brown. Serve with salad leaves (and some roasted sweet potato if you want a more substantial meal). Enjoy!
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