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About this recipe: A hot and spicy mix of couscous, shallots and tomatoes fill red peppers for a tasty starter or light supper.
For a larger helping (1 pepper per person) and an alternative way to prepare the peppers, slice of the top and keep along with a section of stalk as the lid. Scoop out the seeds and the pith, fill with the couscous mixture and bake with the lids replaced. Another alternative is to use rice instead of couscous.