Baked Couscous Peppers

Quick and easy, these baked peppers are great for a tasty lunch or light Mediterranean-style supper. Our Italian Couscous with red pesto, black olives, garlic and herbs are packed full of flavour that lifts simple stuffed peppers to another level. Delicious! Swap the feta for a dairy-free Greek-style cheese for a vegan meal.


Preheat the oven to 200C/180Cfan

Place the pepper halves on a plate and microwave for 4-5 minutes until just soft.

Cook the couscous according to the packet instructions. Place in a bowl and fluff with a fork to separate the grains. Stir through the cherry tomatoes, pine nuts, three quarters of the feta and half the herbs.

Place the pepper halves on a baking tray. Fill the peppers with the grains and scatter with the remaining feta. Drizzle with a little olive oil and bake, uncovered, for 10-12 minutes.

Serve sprinkled with the remaining fresh herbs and with a salad on the side.

TIP: drizzle over some balsamic glaze or pesto to serve.



  • 2-3 peppers, deseeded and cut in half
  • olive oil
  • 1 x packet of Ainsley Harriott Tomato & Chilli or Sundried Tomato & Garlic Couscous
  • 6-8 cherry tomatoes, quartered
  • 1 tbsp pine nuts
  • 80g feta, crumbled or grated
  • 2 tbsp chopped basil or parsley