Moroccan Spiced Stuffed Peppers


Prep time
5 minutes
Cooking time
10 minutes
Serves 4
A simple family favourite with a Moroccan twist!
4 mixed Colour Peppers
1 pack Moroccan Spiced Couscous
2tbsp Pesto
Handful pitted black olives, chopped

Cooking Method

  1. Preheat oven to 200C/180C/Gas 6

  2. Use a small knife to cut the top off the 4 peppers then scoop out the inside seeds. Cook in the microwave for 5 minutes until they have wilted and softened

  3. Cook couscous as per pack instructions over the hob

  4. After couscous is cooked, mix with pesto and black olives. Spoon the rice mix equally into each pepper

  5. Put the filled peppers into a deep roasting tin and bake for 8 minutes. Peppers should be soft and filling piping hot

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