• 3 large blocky peppers, halved and deseeded
  • 1 tablespoon vegetable oil
  • 1 small courgette, finely chopped
  • 2 cloves garlic, crushed
  • 2 cups cooked couscous
  • 400g chickpeas
  • 1 medium ripe tomato, seeded
  • lemon juice
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper
  • 75g crumbled feta cheese

Author of this recipe

Trodan Produce - Supafresh

Trodan Produce - Supafresh

Grower / producer

I love the taste and the texture of salads! I sample our produce everyday.  I like my salads to contain as many different types of leafy vegetables for that extra flavour! Read more

These colourful and tasty vegetarian stuffed peppers are a complete meal or a perfect starter.  

Total votes: 748


  • Cook the couscous according to the package instructions.
  • While the couscous is cooling, take off the cap of the peppers and remove the seeds.
  • Cut the courgette and the tomato into small cubes and mix with chickpeas and couscous.
  • Mix lemon juice, oil, oregano, salt, pepper and garlic until it forms a sauce and throw it over the couscous and vegetable mixture.
  • Put all this mixture inside the peppers.
  • Bake the stuffed peppers in a preheated oven at 200 °C for about 35 minutes or until they are wrinkled.
  • Sprinkle the feta cheese over the baked peppers before serving.

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