Moroccan-style stuffed peppers


Moroccan-style stuffed peppers

Peppers are incredible. Their sweet flavour and soft texture when roasted pairs beautifully with chickpeas and rose harissa in this classic recipe
Total Time 40 mins
Servings 4
Calories 494 kcal


  • 2 large, or, 4 small red peppers halved
  • 150 g couscous
  • 300 ml vegetable stock just-boiled
  • 400 g tin chickpeas drained and rinsed
  • 100 g feta crumbled, plus extra to serve
  • 100 g SunBlush tomatoes roughly chopped
  • 50 g green olives chopped
  • 1/2 lemon juiced
  • 3 tbsp olive oil
  • 2 tbsp coriander chopped; plus extra to serve
  • 1 tbsp rose harissa


  • Heat the oven to 200C/fan 180C/gas 6. Put the peppers on a baking tray, cut-side up. Roast in the oven for 20 minutes or until starting to soften.
  • Meanwhile, put the couscous in a heatproof bowl and pour over the stock. Cover the bowl and leave to stand for 5 minutes. Use a fork to fluff up the couscous, then stir through the chickpeas, feta, tomatoes, olives, lemon juice, olive oil, coriander and harissa. Season.
  • Take the peppers out of the oven and fill with the couscous mixture. Return to the oven and roast for a further 10 minutes. Serve with a little extra feta and coriander.