Stuffed Capsicums with Cheesy CousCous

Serves 2-4
Time 1 hour


1 cup couscous
4 long thin green peppers
1 onion, finely diced
1 garlic clove, finely diced
2 tbs capers
4 anchovy fillets, chopped
¼ cup Kalamata olives, chopped
1 cup tomatoes, diced
½ bunch parsley, chopped
¼ cup grated mozzarella
¼ cup grated parmigiano cheese
¼ cup grated cheddar cheese
Extra virgin olive oil


In a large fry pan, heat a little oil. Add the onions & garlic and cook for a few minutes on a high heat. Add the capers and anchovies, then the olives and continue to cook for a few more minutes to dissolve the anchovies. Add the canned tomatoes, season and cook out for 15 minutes.

Remove from heat, and stir through the cooked couscous with the parsley and the three cheeses. Add the stuffing to the peppers and bake in a preheated oven of 180C for around 20-30 minutes until the peppers are soft and tender. Serve immediately.