Quick couscous-stuffed peppers

Name: Quick couscous-stuffed peppers
Yield: Serves 2
Ingredients: 1 large red and 1 large yellow pepper; 100g ready-diced butternut squash; ¼ tsp chilli flakes; 75g giant couscous; 300ml vegetable stock; 1 tbsp toasted pine nuts; Handful fresh coriander; leaves, chopped; 50g feta, crumbled

Published: 31 Jan 10
Updated: 18 Mar 24

Test kitchen approved

Stuffed peppers make the perfect vegetarian starter, side dish or even main course that can be ready in a flash. This couscous recipe uses giant couscous but you can use normal couscous or any other type of grain.

Serves 2
Takes 5 minutes to make, 30 minutes to cook

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Ingredients

1 large red and 1 large yellow pepper
100g ready-diced butternut squash
¼ tsp chilli flakes
75g giant couscous
300ml vegetable stock
1 tbsp toasted pine nuts
Handful fresh coriander
leaves, chopped
50g feta, crumbled

Method

Preheat the oven to 200°C/fan180°C/gas 6. Halve and deseed the peppers, keeping the stalks intact. Place them and the diced squash on a baking sheet. Drizzle with a little olive oil, season, and sprinkle the chilli flakes over the squash. Roast for 25 minutes, turning occasionally, until just tender.
Meanwhile, cook the giant couscous in a saucepan of boiling stock for 6-8 minutes, stirring occasionally. Drain through a sieve, then season. Stir the toasted pine nuts through the couscous along with the chopped coriander, roasted squash and feta.
Spoon the couscous into the pepper halves and place back in the oven for 5 minutes until warmed through.

Recipe from February 2010 Issue

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Quick couscous-stuffed peppers

Ingredients

Method

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