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Member recipe

Stuffed peppers with chicken and couscous

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Prep: 19 minutes Cook: 30 minutes

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Serves 4

Serve with fresh lettuce and real home cooked chips.

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  • 150g couscous
  • 1 chopped garlic clove
  • 300ml boiling vegetable stock
  • 4 red or green peppers
  • 250g diced cooked chicken
  • 1 tbsp chopped fresh oregano
  • 100g crumbled feta cheese


  1. Cut the potatoes up into Chips and place in a air fryer for 30 minutes

  2. Put 150g couscous, 2 tbsp currants and 1 chopped garlic clove in a bowl and pour over 300ml boiling vegetable stock, made with a stock cube. Cover and leave to stand.

  3. Meanwhile, halve and seed 4 red or green peppers, then cook in boiling water for 5 minutes. Drain well and put into a grill pan, cut side up. Stir 250g diced cooked chicken and 1 tbsp chopped fresh oregano into the couscous. Season, then divide among the peppers. Top with 100g crumbled feta cheese and grill slowly, under a medium heat, for 10 minutes or until hot and golden.

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