Couscous Stuffed Peppers recipe

Preparation Time: 20 minutes | Cooking Time: 20 minutes

In this simple recipe, chorizo-spiced couscous and veggies are stuffed into red peppers, then roasted to perfection. They make a great side dish or a wonderful centrepiece to any meal. Serve alongside chunky potato wedges.


  • 4 medium red peppers
  • 300g couscous
  • 150g chorizo
  • 2 medium tomatoes
  • 100g mushrooms
  • 1 onion
  • 2 garlic cloves
  • Salt and pepper
  • Oil to fry


  1. Slice the tops off of the red peppers, and the botoms, so that they sit upright and straight. Remove the seeds and pith. Sprinkle with oil and bake in a 200C oven for 10-15 minutes. Place couscous into a bowl and cover with boiling water. Leave to sit for 10 minutes then fluff up with a fork.

  2. Dice the chorizo, tomatoes, mushrooms, onion and garlic. Heat a little oil in a frying pan, then fry the chorizo until it starts to release oils. Add the onion, mushrooms and tomatoes and fry for 5 minutes, then add the garlic and fry for 1-2 minutes. Add the couscous and stir to coat in all the juices, then stuff into the peppers. Place back into the oven for 5 minutes.

You can skip the couscous and use rice instead, if you prefer. Diced fried chicken would be a lovely addition. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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