Main Meals Recipes

Stuffed Roasted Peppers

This can be served as a main as a great vegetarian option or as a side to accompany a meat dish. I served these as dinner with Dr Kargs and some green olives and a simple salad on the side. The red pepper goes lovely and soft while it is roasting away in the oven and the lime in the couscous gives it a great added flavour.

4 Red peppers
100 grams couscous
1 Red onion
4 Sprigs coriander
1 Lime
1 Yellow Pepper
2 Tomatoes
2 Tablespoons olive oil

Preheat the oven to 180 degrees
Prepare the couscous with boiling water and put into a large bowl
Chop up the onion, coriander, yellow pepper and tomato nice and small and mix in with the couscous, squeezing in the lime juice while stirring
Chop the tops off the peppers and then stuff with the couscous and veggie mix
Place the stuffed peppers with their pepper hats on their pepper heads and drizzle olive oil over them
Pop in the oven for about 40 mins or until the peppers are soft


Mazzoni says

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  • Reply Ramona sandbrook April 1, 2015 at 7:59 am

    these look delicious ! does Jamie O know you’re in town !!

  • Reply Ema Jones April 1, 2015 at 9:01 am

    Can I use caramelized onions instead of raw onion? Plz suggest…

    • Reply mazzonisays April 1, 2015 at 12:00 pm

      Hi Ema

      Yes absolutely, I would suggest frying them in two tablespoons of butter in a frying pan before mixing in with the couscous.
      The raw onion does soften during roasting though in the recipe as it is x

      • Reply Ema Jones April 2, 2015 at 3:32 am

        I’ll take ur suggestion.
        BTW Wish you Good Friday and Happy Easter!
        So what all are you preparing on Easter?

        • Reply mazzonisays May 18, 2015 at 11:57 am

          Hi Ema! So sorry, I didn’t see your comment until just now! I hope you had a lovely Easter and the recipe worked out for you!

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