Peppers with Couscous Filling

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 186 kcal


  • 8 Red pointed peppers
  • 100 g Couscous
  • 1 small Zucchini
  • 1 small Carrot
  • 2 small Onion and 2 garlic
  • 1 Egg
  • 1 Paprika, red or green
  • 1 glass Paprika pulp (Ajvar)
  • 2 cans Chopped tomatoes
  • Spices, whatever you'd like
  • Salt and pepper
  • Some chili
  • 1 Sheep cheese or mozzarella
  • Grated cheese



  • Bring 1,200 ml of water with a little salt or broth to the boil in a saucepan, allow the couscous to soak according to the instructions on the package, for about 2-3 minutes, set the couscous aside.


  • 1 Onions, 1 garlic, zucchini, paprika, carrots ..... you can also use other vegetables as you like, I still have spring onions and three dried tomatoes and wild garlic cut into them. Cut everything into small pieces and sauté a little in the pan, but it should still have a bite. Mix the vegetables with the couscous and allow to cool.
  • Mix the egg into the mixture and dice the feta or mozzarella and add the half to the cooled vegetable couscous.


  • 2. Chop the onion and the 2nd garlic and sauté in a saucepan with olive oil. Add the tomato pieces and ajvar, possibly a little vegetable stock if it is too thick. Simmer briefly and season with the herbs, salt, pepper and chilli.
  • Wash the paprika, cut in half and remove the white stuff, but that's for sure 🙂 Fill with the couscous mixture and sear it in the pan. Put the sauce in a baking dish and place the pods on top. Sprinkle with the rest of the feta and the grated cheese and off you go for about 40 minutes in the preheated oven at 180 degrees
  • Mashed potatoes and / or white bread tastes good with it. The meat eaters fry a steak in the pan and enjoy it with the pods .... grin 🙂 🙂
  • Have fun trying it out ........ ........ even my husband likes it very well ..... grin 🙂 LG Alexandra


Serving: 100gCalories: 186kcalCarbohydrates: 37.5gProtein: 6.6gFat: 0.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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