Italian Stuffed Peppers

Our ready-to-eat Italian-inspired couscous with red pesto is perfect for stuffing peppers or beef tomatoes and this dish is an easy and delicious meal that’s great for a light lunch or veggie supper.


Preheat your oven to 200c/180cfan/Gas 6

Cut the peppers in half from top to bottom and remove the seeds.

Place the peppers cut-side up in a baking tray or oven proof dish and bake for 15 minutes.

Meanwhile, heat the olive oil in a large frying pan and cook the onion and courgette over a medium heat until softened, but not coloured. Add the garlic and frozen spinach cook for 3-4 minutes, stirring regularly. Season with salt and pepper and pour in the passata. Stir and cook until the spinach has melted. Add the couscous and stir through.

Fill the peppers with the couscous mixture. Sprinkle with cheese and chopped hazelnuts and bake for 10-15 minutes until hot and the cheese is golden and bubbling.

Serve with a green salad.



  • 3 peppers
  • 1 pouch Ainsley Harriott Italian Couscous
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 small courgette, diced
  • 1 clove garlic
  • 4 blocks frozen spinach
  • salt and freshly ground pepper
  • 100ml passata
  • 100g mozzarella, grated
  • 2 tbsp chopped hazelnuts