Peppers Stuffed with Nutty Apricot Couscous

Peppers Stuffed with Nutty Apricot Couscous

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This sweet filling with almond, apricot and raisins combines with the crisp tangy flavour of the peppers to give you a delicious vegetarian meal.

  • Recipe serves4
  • Preparation time20 minutes
  • Cooking time30 minutes


  • 4 Large red and/or yellow red peppers
  • 30 ml Dried breadcrumbs
  • 15 ml Olive oil
  • Filling:
  • 30 ml olive oil
  • 1 sachet KNORR Three Cheese Sauce
  • 15 ml Raisins
  • 15 ml Flaked almonds
  • ¼ cup Prepared Cous cous
  • 15 ml Finely chopped flat-leaf parsley
  • 5 Dried apricots, chopped


  • Preheat oven to 200°C.
  • Roast peppers for about 10 minutes until skins are charred and can be peeled off easily.
  • Peel skin from peppers, then halve or quarter lengthways, depending on size.
  • Remove seeds and discard.
  • Mix together olive oil, raisins, flaked almonds, cous cous, parsley and aricots, seasoning with salt and freshly ground pepper to taste.
  • Set aside.
  • Mix the breadcrumbs and contents of the sachet of KNORR Three Cheese Sauce together in a small bowl.
  • Lay peppers on a dry surface and divide filling between them.
  • Roll up the sides and enclose and secure with a wooden toothpick.
  • Place on a baking tray, sprinkle liberally with dried breadcrumb mixture and drizzle with a little olive oil.
  • Bake for 15-20 minutes.
  • Serve stuffed peppers warm or cold, with a bowl of small olives on the side.
  • You can also use thin slices of brinjal