Want a delicious and easy recipe for stuffed peppers? Try this flavourful recipe that features a hearty couscous filling. Tender bell peppers are stuffed with a delicious blend of couscous, onions, tomatoes and cheese. Perfect for a weeknight dinner or a weekend, these stuffed peppers with couscous are sure to be hit with friends and family.
About these Vegetarian Mediterranean Stuffed Peppers recipe
These Vegetarian Mediterranean Stuffed Peppers are a fantastic option for a quick and healthy meal.
With so many different stuffing ideas to choose from, including mashed potatoes, rice, cheesy fillings, Mediterranean options, and more, the possibilities are endless.
The recipe is easy to follow and straightforward. It only takes 10 minutes of preparation time before the air fryer or oven takes care of the rest. Simply bake or air fry the stuffed peppers until they’re nearly cooked. In the meanwhile quickly stir up a couscous mixture.
Then stuff the cooked peppers with the couscous filling and bake briefly. Add the toppings and enjoy the couscous stuffed peppers on its own or with soup, salad, or bread for a well-rounded and satisfying meal.
- Peppers: You can use any type of colourful peppers you like, such as bell peppers, poblano peppers, or sweet mini peppers. Choose peppers that are firm and not too ripe, so that they hold their shape when baked.
- Couscous: It is a small, round pasta made from durum wheat, easily available to buy at grocery stores. It’s a popular ingredient in Middle Eastern cuisines.
- Other add ins– Along with couscous, I have added fresh tomatoes, onion, feta cheese, nuts and basil. You can also add pine nuts or black olives for extra flavour and texture.
- Lemon juice: This adds a tangy and refreshing flavour to the couscous filling. You can use fresh lemon juice or bottled lemon juice.
- Toppings: For extra flavour and texture, you can add toppings such as fresh basil or toasted almonds.
- Seasoning: Don’t forget to season the couscous filling with salt and pepper to taste
Prepare the bell peppers for stuffing
- Wash and dry the bell peppers. Cut them in half, remove the seeds and core.
- Brush the peppers with a little olive oil. To bake, preheat the oven and bake the peppers for 20 minutes until tender. For air frying, place them in the air fryer basket and cook for 12-15 minutes until tender.
How to cook Couscous?
- Bring a kettle of water to boil. Add it to a heat proof dish, along with olive oil and salt. Stir in the couscous. Cover the dish with a lid and let it sit for about 5-10 minutes, allowing the couscous to absorb the liquid and steam.
- After the time is up, fluff the couscous with a fork and season with salt and pepper to taste.
Couscous filling for stuffed bell peppers
The couscous filling for the bell peppers is easy to make. Simply add sliced tomatoes, diced onions, crumbled feta, and shredded basil to the cooked couscous.
Season with salt and pepper, mix well, and the filling is ready to be stuffed into the peppers
How to make Oven baked stuffed peppers with couscous?
- Once the peppers are stuffed with couscous filling, arrange them in an ovenproof dish or a baking tray.
- Bake in a 190C preheated oven for 10 minutes until they are cooked through and the peppers are slightly crispy on the outside.
- Once done, remove the peppers from the oven, add toppings and serve them hot.
How to make Air fryer stuffed bell peppers with couscous?
- Preheat the air fryer to 375°F (190°C).
- Once the peppers are stuffed with couscous filling, place them inside the air fryer basket.
- Air fry the stuffed peppers for 5-8 minutes until they are cooked through and are slightly crispy on the outside.
- Once done, remove the air fryer stuffed peppers from the air fryer, add toppings and serve them hot.
Note: Air fryer cooking times may vary based on the type and model of your air fryer. Adjust the cooking time as needed for the best results.
Serve couscous stuffed bell peppers with
Garlic bread or a Soda Bread
A side of salsa for a spicy and tangy kick.
Store the stuffed peppers in an airtight container in the refrigerator. Consume them within 3-4 days for best flavours.
Reheat the leftovers in the air fryer/ oven or microwave until heated through before serving.
I do not recommend freezing the stuffed bell peppers are they will change in texture and flavours.
Tips for stuffed peppers
- Choose the right bell peppers: Look for bell peppers that are large, firm, and have a flat bottom so that they can stand upright. If you are slicing them in half, like I do then having a flat bottom is not a factor.
- They should also have a bright and vibrant colour.
- Look for the ones are that are of the same size, so they cook evenly.
- Pre-cook the bell peppers: Pre-cooking the peppers in the oven or air fryer can help to soften them and bring out their natural sweetness.
Do you have to precook the pepper for stuffing?
For a soft and tender stuffed bell peppers, pre-cook the bell peppers before stuffing them. However, if you prefer your peppers to be crispier, then you can skip the pre-cooking step.
How to reheat leftover stuffed peppers?
You can reheat the leftover stuffed peppers in oven, air fryer or microwave.
To reheat in the oven, place the peppers in an oven safe dish, covered with foil and bake at 350°F (175°C) for 12-15 minutes or until heated through.
To reheat stuffed peppers in the air fryer, air fry at 350°F (175°C) for 7-10 minutes or until heated through. It’s important to check on the peppers frequently to avoid overcooking or burning them.
To reheat in the microwave, place them in a microwave safe dish and cook for 2-3 minutes.
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Easy Stuffed bell peppers recipe below
- 4 Bell peppers halved and cored
- 2 tsp Olive Oil
- 100 g Couscous
- 140 ml Water or Vegetable Broth
- 1 Red Onion finely chopped
- 1 Medium Tomato finely chopped
- 3 tsp Feta Cheese crumbled
- 1 tbsp Almonds, toasted or pinenuts
- 3 tbsp Basil (15 g) finely shredded
- 2 tsp Lemon Juice
- Salt & Pepper to Taste
- 1 tbsp Basil Leaves
- Toasted Almonds
- Preheat Oven to 350 F ( 175 C )
- Brush oil over the peppers and place them in an oven proof dish or baking tray.
- Bake the hollow side of the peppers for 10 minutes and then 10 minutes turned up.
- Place Couscous in a heat proof bowl and add 140ml Boiling water. Stir, cover and leave it aside for at least 10 – 12 minutes. Stir the couscous with a fork to fluff it up.
- Add the tomatoes, onions, basil, lemon juice, feta cheese and toasted almonds. Add salt and pepper to taste.
- Spoon in the couscous mixture into the pepper halves and bake for 10 minutes until heated through. Garnish with toasted Almonds and Basil leaves.
- Serve hot immediately.