Stuffed pointed peppers with couscous
Vegetarian stuffed pointed pepper with couscous, black olives and chestnut mushrooms. Perfect as a starter or side dish, ready in 20 minutes.
Recipe stuffed pointed peppers with couscous
Ingredients
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Made by Véronique
Published at 2015-05-15, this recipe is for 4 persons and takes 20 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-07-19
Looking for a scrumptious and nutritious meal? Then you should definitely try out these Stuffed Pointed Peppers with Couscous!
This delightful dish combines the sweetness of pointed peppers with the nutty goodness of couscous, offering a wholesome and satisfying experience.
Whether you're a vegetarian, vegan, or food enthusiast seeking culinary adventure, this recipe caters to all taste preferences. Plus, it's incredibly versatile, allowing endless ingredient combinations for a personalized touch.
Beyond its delicious taste, this dish boasts a visually appealing presentation, showcasing vibrant colours and fresh vegetables. The couscous adds a delightful texture to the filling, and you can customize it to suit your cravings.
Preparing the stuffed pointed peppers – 15 minutes
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit. Finely cut the shallot and garlic clove. Cut mushrooms and olives into slices and set aside.
Place the couscous in a bowl, drizzle some olive oil, pepper and salt. Cover with boiled water, enough to have about 2 cm extra water above the couscous.
Cover with cling film and stir it well with a spoon after a few minutes. The couscous should have absorbed all of the water.
It should be a nice, crumbly and flavorful couscous. (taste it to know for sure) cut the pointed pepper lengthwise and remove the seeds.
Place them with the cut side down on a parchment-lined baking tray and drizzle with olive oil, pepper and salt.
Bake them for about 5 to 10 minutes. While the peppers are in the oven, prepare the rest of the filling. Heat olive oil in a skillet, saute shallot and sliced mushrooms for a few minutes.
Add the chopped garlic and saute for one minute more. Add in the olive slices and couscous and season with pepper and salt.
Finishing the peppers – 5 minutes
Use a spoon to fill the halved peppers with the couscous mixture. Place them in the oven for another 5 minutes to make sure they are hot enough.
Garnish with parsley and serve with a nice green salad, enjoy your meal!
What are some creative variations of Stuffed Pointed Peppers with Couscous?
When it comes to Stuffed Pointed Peppers with Couscous, there are countless creative variations to explore! Here are a few ideas to try out:
- Mediterranean-inspired: Incorporate flavours like olives, sundried tomatoes, and pine nuts for a taste of the Mediterranean.
- Mexican twist: Add black beans, corn, and a touch of chipotle seasoning for a delicious Mexican-inspired stuffed pepper.
- Asian fusion: Infuse the couscous filling with soy sauce, ginger, and diced water chestnuts for an Asian fusion delight.
How to make Stuffed Pointed Peppers with Couscous vegan-friendly?
Making Stuffed Pointed Peppers with Couscous vegan-friendly is easy and equally delicious! Simply swap out animal-derived ingredients for plant-based alternatives, such as:
- If you're cooking the couscous with broth, do not use chicken of beef broth.
- Replace feta cheese with vegan cheese or nutritional yeast for a cheesy flavour.
- Opt for a variety of colourful vegetables and herbs to add vibrancy and taste to the filling.
Are Stuffed Pointed Peppers with Couscous suitable for meal prepping?
Absolutely! Stuffed Pointed Peppers with Couscous make an excellent option for meal prepping. Here's how to do it:
- Cook the couscous filling in a large batch, allowing it to cool before stuffing the peppers.
- After stuffing the peppers, store them in an airtight container in the refrigerator for up to 3-4 days.
- When ready to enjoy, reheat the stuffed peppers in the oven or microwave until warmed through.
- Meal prepping these peppers is an excellent way to have a tasty, wholesome meal ready to go throughout the week.
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