Sign up for updates from Stevens

Thanks for Signing Up

Mediterranean Stuffed Capsicum



  • 1 cup Couscous
  • 1 cup Vegetable or Chicken Stock, just boiled
  • 2 Tbsp fresh Lemon Juice
  • 100g Feta, crumbled
  • 1 can Chickpeas, drained and rinsed
  • 100g Cherry Tomatoes, halved
  • 1 red onion, thinly sliced
  • 1/3 cup chopped fresh parsley
  • ¼ cup chopped fresh mint
  • 4 Capsicums, seeded
  • 2 Tbsp olive oil
  • Tzatziki and fresh mint leaves, to serve


  1. Preheat oven to 200˚C. Remove seeds and stems from capsicums.
  2. Boil stock (either on the stovetop or in the microwave). Place couscous into a heatproof bowl. Pour the just boiled stock over it. Cover and set aside for five minutes or until the liquid is absorbed.
  3. Once liquid is absorbed, use a fork to fluff up the couscous, then add the lemon juice, feta, chickpeas, tomatoes, onion, parsley, and mint to the couscous and stir until well combined. Season as desired.
  4. Divide the couscous among the seeded capsicums. Place into a roasting pan and drizzle olive oil over them.
  5. Bake for 30-35 minutes, or until the capsicum is tender. Top with tzatziki and mint leaves to serve.

Products used to create this recipe

Share this post