Stuffed Peppers

Stuffed Peppers

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Great as a side dish or as a main course itself - our stuffed pepper recipe is delicious and healthy, suitable for all sizes of family meals. Beautifully seasoned couscous with sweet peppers is the ultimate combination for a quick and easy dinner idea.

  • Recipe serves8
  • Preparation time15 minutes
  • Cooking time30 minutes


  • 15 ml olive oil
  • 1 red onion, sliced
  • 1 clove garlic, crushed
  • 1 tin chopped tomatoes
  • 1 Knorr Vegetable Stock Pot
  • 500 ml water
  • 300 g couscous
  • 50 g pecans, toasted
  • 150 g sun dried tomatoes, chopped
  • 30 ml chopped basil
  • 4 large red peppers, halved lengthways and deseeded
  • 100 g feta cheese, crumbled
  • 80 g grated mozzarella


  • Preheat oven to 180°C.
  • In a large frying pan, heat the oil over medium heat and add the onion. Cook for 3 minutes and add the garlic. Cook for a further 2-3 minutes until onion is soft but not brown. Stir in the chopped tomatoes and 150 ml of water and stir well. Pour the contents of the pan into a baking dish. Set aside.
  • In a separate medium size saucepan add the water and the Knorr Vegetable Stock Pot, bring to the boil and stir to ensure stock pot has melted.
  • Remove pan from heat. Pour in the couscous and cover. Leave for 10 minutes or until the couscous has absorbed all of the stock. Use a fork to loosen the couscous. Stir through the toasted pecans, sun dried tomatoes and the basil.
  • Stuff the peppers tightly with the couscous mix. Place in the baking dish on top of tomato sauce. Finish peppers with mozzarella and feta cheese.
  • Bake for 20-30 minutes, until the peppers become tender but still hold their shape.