Chorizo and couscous stuffed peppers

    35 min

    Red peppers are stuffed with a delicious mixture of chorizo, couscous, courgette, onion, mushrooms and tomatoes. This dish works well as a starter as well as a main course.

    30 people made this

    Serves: 4 

    • 4 red peppers
    • 1 small courgette, diced
    • 1 small onion, finely chopped
    • 8 button mushrooms, diced
    • 2 tomatoes, skinned, seeded and diced
    • 2 cloves garlic, finely chopped
    • 340g couscous
    • 1/2 (225g) pack chorizo sausage, casing removed and diced
    • hot pepper sauce, such as Tabasco, to taste
    • olive oil, as needed

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5.
    2. Slice off a quarter of each pepper, lengthways. Scrape out the seeds and discard. Coat hollowed out peppers with olive oil and bake in preheated oven for 15 minutes. Dice remaining pepper.
    3. Meanwhile, prepare couscous according to the packet's instructions.
    4. Heat 1-2 tablespoons oil in a large frying pan. Saute garlic and onions until translucent.
    5. Add courgette, mushrooms and tomatoes to the pan. Stir occasionally until vegetables have softened. Add chorizo and warm through. Season with hot pepper sauce.
    6. Fluff up couscous and add the contents of the pan. Stir well.
    7. Remove peppers from oven and stuff with couscous mixture, return to oven for 5 minutes. Serve.

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    Reviews in English (3)


    Absolutely delicious,I added double the filling with added cumin and ground coriander to just 150 g of cous cous and a sprinkle of grated goats cheese on top. But really lovely.  -  20 Nov 2012


    Nice. Make sure you get peppers that can stand up though, or you'll need to cut them in half. I didn't use any courgette but stuck to th recipe otherwise.  -  11 Jul 2015


    WAY too much couscous. I chickened out and only did 250g and even that was a bit overboard. Also, I would highly recommend seasoning with something in addition to the Tabasco. Another clove of garlic wouldn't go amiss and I'd also recommend seasoning the couscous water before tossing in the couscous because it really soaks up flavor (and oil).  -  12 Apr 2018