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Stuffed Peppers


Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 35m

Stuffed peppers is a dish which exists in different names and forms around the world. This recipe is packed full of fresh, summer flavours and perfect to start an Easter lunch outdoors!


  • 6 large red peppers, halved and deseeded (leave stalks on)
  • 128 grams couscous
  • a couple handfuls black olives, roughly chopped
  • 3 chicken breasts, cooked and sliced
  • 75 grams cherry tomatoes, quartered
  • 1 large handful basil leaves


Step 1

Heat oven to 200°C. Pop the peppers on a plate and microwave on medium for 5 minutes, until almost soft. Place on a baking tray, cut-side up.

Step 2

Meanwhile, place the couscous in a bowl and cover with 125ml boiling water. Stir, cover the bowl and leave to stand for 10 minutes.

Step 3

Stir the couscous with a fork to break it up, then mix in the pine nuts, olives, chicken, tomatoes and basil. Pile the couscous stuffing into the pepper halves and bake for 10 minutes.

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