2 red peppers, tops chopped off and deseeded

75 g couscous

1/2 onion, finely chopped

1 large flat mushroom

4 or 5 sun dried tomatoes.



Optional extra virgin olive oil to drizzle around the plate.

Couscous stuffed red peppers

preparation 5 mins • you cook for 9 mins •

Serves 2

Watch a 30 second preview of my cook-along video below


Barbecues are often meat-heavy feasts so here's a great recipe for vegetarians or if you just fancy something a bit different. Sweet and juicy charred peppers are stuffed with delicious mushroomy couscous and sun dried tomatoes. The peppers make for great individual portions that look great too! This is a two part recipe. In part one we start the cooking process and in part two we finish off and serve.

Large saucepan with lid

Chopping board

Sharpish knife


Before you start have all the ingredients out and prepared. Boil the kettle, turn your grill on to high to preheat and click here!

Before you start take everything out from under the grill, take the lid off the couscous and click here!


This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

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Have all the ingredients out and prepared as per the box above left. Boil the kettle, turn your grill on to high to preheat and put your large pan on a high heat.

Pour a teaspoon of oil into the pan and add in the chopped onion. Give it a good stir and leave to cook for about 1 minute whilst you carry on with the peppers.

Put the peppers, and the tops that you've sliced off onto the grill tray together with the mushroom. Sprinkle a little salt and pepper over the mushroom then put the tray under the grill for 2.5 minutes. Turn everything over and grill for another 2.5 minutes.

Straught after you've put the mushroom and peppers under the grill, add the couscous to the onions on the hoband stir thoroughly. Add a good pinch of salt, then pour boiling water into the pan - just enough to cover the couscous. Immediately remove the pan from the heat, place a lid on top and leave for 4 minutes. The mushrooms and peppers should be ready at about the same time.

Take the tray out from under the grill and take the lid off your pan of couscous. Put the pan back on the hob on a low heat. Chop the mushroom as finely as you can and do the same with 4 or 5 sun dried tomatoes. Add the tomatoes and chopped mushroom to the couscous pan and stir well. Remove from the heat.

All that's left to do is to stuff the peppers. If you are having a casual barbecue then just dollop the couscous in and get back outside to the sunshine. If you're serving as part of a meal, then carefully stuff the pepper, place on a plate with the pepper top balanced next to it and carefully drop some extra virgin olive oil around the plate to look pretty!

I hope that you enjoy them!


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