Stuffed Peppers with Couscous, Chickpeas & Feta

This dish looks impressive but is surprisingly simple – perfect for a light main dish or starter. You can also chop up the peppers into 1″ pieces before roasting then add to the pearl couscous mixture and serve over green leaves.

Serves 2-3 as a main


Lucy’s Great Golden Dressing
3 mixed coloured bell peppers, halved and seeds removed but stems left intact
1 cup pearl/Israeli couscous
1 tin of chickpeas, rinsed
half a bunch each parsley & mint, roughly chopped
75g feta, crumbled
salt & pepper, to taste


  1. Preheat oven to 180C. Lay the peppers, cavity side up, on a large rimmed baking sheet and drizzle with Lucy’s Great Golden Dressing. Place the tray in the oven and cook for 20-30 minutes, until tender.
  2. Cook the pearl couscous according to package instructions and add to a bowl along with the chickpeas, herbs and salt & pepper, to taste. Add another drizzle of of Lucy’s Great Golden and toss to combine. Add half the feta and toss again.
  3. Spoon the couscous mixture into the peppers, transfer to plates or a serving dish and sprinkle with the remaining feta.
  4. Enjoy!
%d bloggers like this: