Mediterranean stuffed peppers

Mediterranean stuffed peppers

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(45 ratings)

Prep: 15 mins Cook: 25 mins


Serves 2
Serve these vibrant stuffed peppers to veggie dinner party guests, then keep any leftovers for lunch the next day

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal321
  • fat15g
  • saturates4g
  • carbs37g
  • sugars13g
  • fibre4g
  • protein11g
  • salt1.4g
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  • 1 large red and 1 large yellow pepper, halved and deseeded (leave stalks on)



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 85g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

  • 25g pine nuts, toasted
  • handful black olives, roughly chopped
  • 50g feta cheese, crumbled
  • 50g semi-dried tomatoes, snipped, or handful cherry tomatoes, quartered



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp shredded basil



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…


  1. Heat oven to 200C/180C fan/gas 6. Pop the peppers on a plate and microwave on Medium for 5 mins, until almost soft. Place on a baking tray, cut-side up.

  2. Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 mins. Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, feta, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 mins.

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Comments, questions and tips

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7th Jul, 2019
Tried this recipe as described and found it a bit dry and meh so 3 stars. Taste was good though so next time changed it to peppers in oven first with drizzle of olive oil and seasoning for 10m, changed cous cous for orzo, added sun dried tomato oil from the Sundried tomatoes, removed olives and used a lot more tomato, pine nut & feta. Took a lot more than 10m to warm through though, more like 20. Was lovely when adapted though and guests at bbq raved about it. 3 stars as it’s a base for a good recipe but not perfect. test it, taste it and adapt throughout and it’ll be 5 stars.
Edie Abrahams's picture
Edie Abrahams
7th Nov, 2018
Really bland and boring. Couldn’t finish it.
10th Jul, 2017
Used this recipe more as an inspiration... Had some tomato rice leftover in place of the couscous and added feta and olives to that. A quick, tasty and simple midweek supper for sure!!
8th Jan, 2017
I tripled the recipe but followed it faithfully. We enjoyed the dish but found it a bit dry. The next time, I will add more olive oil in my couscous before putting all the other ingredients. Note to dthom15spy: We did have some leftover stuffing but that typically happens and the stuffing can be eaten as a side dish next to say scrambled eggs.
17th Feb, 2016
I sim[ply cannot conceive the size of pepper which can contain the stuffing recommended in this recipe! They would have to be far bigger than can be found in my supermarket. please reply.
2nd Aug, 2015
These garnered lots of compliments at a BBQ yesterday. I have a 900w micro wave so 5 minutes was plenty to soften the peppers. While I prepared the stuffing I left the peppers turned down on the plate to let the water drain out, then put them on a lightly sprayed - olive oil - baking tray. It's easiest to hold a pepper in the palm of your hand and spoon filling in, then lightly press it down. Next time I'm going to use mozzarella as it would melt and go nicely with the olives and sun dried tomatoes. I left them in the oven for 15 minutes and the peppers were cooked beautifully. This is a recipe which will become an annual BBQ accompaniment.
3rd Mar, 2015
I use this recipe to serve 4 as a side. Half a pepper each with either pork or lamb chops or grilled chicken. Great for BBQ's
14th Sep, 2014
I have a recipe for a similar dish, equally delicious, fast and super healthy:
21st Jul, 2014
Uhm ... after 5 mins in the microwave, my peppers were also undercooked and 10 mins in the oven didn't change much. The filling was yummy all by itself, but it didn't save the dinner, as half-raw peppers killed the experience. Next time, I'll roast the peppers in the oven some 15 mins before stuffing them and also add some olive oil & seasoning to them.
20th May, 2013
Made this with cherry toms, mushrooms (uncooked), a packet of sundried tomato and garlic ainsley harriot couscous and the feta, topped with a little bit of cheddar before putting in the oven. Served with homemade potato wedges and salad. Only needed a half each so got another half for lunch tomorrow. Was really yummy.


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