Stuffed peppers with chicken and couscous

    25 min

    One of the joys of a roast chicken or turkey is the tender meat left over – perfect for rustling up a super-quick meal like this one. Serve these delicious stuffed peppers with warm crusty bread and a crisp green salad.

    13 people made this

    Serves: 4 

    • 150g couscous
    • 2 tbsp currants
    • 1 chopped garlic clove
    • 300ml boiling vegetable stock
    • 4 red or green peppers
    • 250g diced cooked chicken
    • 1 tbsp chopped fresh oregano
    • 100g crumbled feta cheese

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Put 150g couscous, 2 tbsp currants and 1 chopped garlic clove in a bowl and pour over 300ml boiling vegetable stock, made with a stock cube. Cover and leave to stand.
    2. Meanwhile, halve and seed 4 red or green peppers, then cook in boiling water for 5 minutes. Drain well and put into a grill pan, cut side up. Stir 250g diced cooked chicken and 1 tbsp chopped fresh oregano into the couscous. Season, then divide among the peppers. Top with 100g crumbled feta cheese and grill slowly, under a medium heat, for 10 minutes or until hot and golden.

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    Reviews in English (1)


    Nice if not slightly odd, mostly just because it was so different to what we're used to! Enjoyed it and enough to keep for tomorrow's lunch since there's only 2 of us.  -  15 Jun 2014