Stuffed Peppers with Couscous

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Portmeirion for AGA White Baking Tray
Portmeirion for AGA White Baking Tray
18cm Cast Aluminium Saucepan
18cm Cast Aluminium Saucepan
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Large Bake-O-Glide® Cooking Liner
Large Bake-O-Glide® Cooking Liner
Pudding Basin
Pudding Basin

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Peppers are so colourful and good for you too. These use couscous as the filling and can be served hot or cold. The recipe is suitable for starter or main course, just vary the number of pepper halves per person!

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Serves 6

  • 6 yellow or orange peppers, halved and deseeded
  • Olive oil
  • Salt and black pepper


  • 200g (7 oz) couscous
  • 280ml (9½ fl oz) hot vegetable stock / water
  • 1 red onion, finely chopped
  • 1 clove of garlic, finely chopped - optional
  • 1-2 tbsp olive oil
  • 55g (2 oz) pinenuts,
  • 100g (3½ oz) sunblush tomatoes (or AGA dried tomatoes!), chopped
  • 40g (1¾ oz) black olives, roughly chopped or sliced
  • 2 tbsp chopped flat leaf parsley
  • Salt and black pepper
  • 6 tbsp hot water


Chopped flat leaf parsley

Brush the peppers with olive oil and arrange on a baking tray, lined with Bake-O-Glide, season.

2, 3, 4 and 5 oven AGA: Slide the baking tray onto the lowest set of runners in the Roasting Oven and cook for 10 minutes.

Meanwhile make the stuffing. Place the couscous into a bowl, pour over the hot vegetable stock and cover over with cling film. Leave to stand for 5 minutes. Put the chopped onion and garlic into a pan with the olive oil and cook until soft but not coloured. Then add the pinenuts and move the pan to the Boiling Plate to cook faster and lightly brown the pinenuts. Pour the onion, garlic, oil and pinenuts into the couscous, add the chopped tomatoes, olives and chopped parsley then mix well together and check the seasoning.

Divide the filling between the peppers pour the boiling water around the peppers and return to the Roasting Oven to cook for 30-35 minutes or until the peppers are soft.

Serve garnished with the flat leaf parsley.

Dawn Roads, AGA Food Editor

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Size 5
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