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Stuffed Peppers with Couscous

Delicious roasted sweet peppers stuffed with cous cous and olives to amke a really tasty, easy supper recipe. Serve with green salad
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine British
Servings 2 people
Calories 433 kcal


  • 2 large Peppers, any colour cut in half length ways with pith and seeds removed
  • 1 tablespoon olive oil
  • 80 g couscous
  • 130 ml Boiling water
  • 40 g feta cheese
  • 2-3 small tomatoes chopped
  • 25 g flaked almonds
  • 4-5 basil leaves torn
  • 10-15 olives halved


  • Brush the peppers with olive oil and place in a baking dish
  • Bake in an oven for 15-20 minutes at 200 degrees C until soft
  • Meanwhile, place the couscous in a bowl
  • Pour over boiling water to about 1cm above the couscous
  • Allow to stand for 5 minutes
  • Stir the tomatoes into the couscous
  • Add the almonds and basil leaves and stir
  • Add the olives and stir
  • Crumble the cheese in and stir
  • Spoon the mixture into the peppers, dividing it evenly between the pepper halves
  • Spoon any excess over the top
  • Bake in the oven for about 20 minutes at 160 degrees C
  • Serve immediately
Keyword easy supper