Tuna & Caribbean Couscous Stuffed Peppers

The Caribbean spice in our couscous adds a punch of flavour to these easy, cheesy tuna stuffed peppers. A budget-friendly meal that’s great for a light lunch or dinner served with a side salad or green veg.


Preheat the oven to 200C/180Cfan/Gas 6

Prepare the couscous according to packet instructions and allow to cool a little.

Place the pepper halves on a plate and microwave for 5-6 minutes until just soft (alternatively bake for 15-20 minutes)

Put the couscous in a large bowl and fluff with a fork. Stir through the flaked tuna, spring onions, chopped tomatoes, black beans and herbs. Season with salt and black pepper. Stir through half of the cheese.

Place the pepper halves on a baking tray. Fill the peppers with the couscous mix and scatter with the remaining cheese. Drizzle with a little olive oil and bake, uncovered, for 10-12 minutes until the cheese has melted and the peppers are soft.

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



  • 4 peppers (red, green or yellow), cut in half, deseeded
  • 1 x packet of Ainsley Harriott Caribbean Couscous
  • 1 tin of tuna in brine or water, drained and flaked
  • 2 spring onions, trimmed and finely sliced
  • 1 x 226g tin of chopped tomatoes
  • 200g black beans from a tin, rinsed and drained
  • 2 tbsp chopped coriander or parsley, plus extra to serve
  • 200g cheese
  • pinch of chilli flakes (optional)