Description
Hearty Jamie Oliver stuffed red peppers showcase Mediterranean charm with a delightful blend of rice, herbs, and savory ground meat. Colorful bell peppers cradle a flavorful filling that promises a satisfying meal you’ll eagerly savor.
Ingredients
Scale
Main Ingredients:
- 2 x 400 grams (14 ounces) cans of plum tomatoes
- 150 grams (5.3 ounces) couscous
- 4 red bell peppers
- 75 grams (2.6 ounces) mixed-color olives, with stones
Herbs and Seasonings:
- 4 garlic cloves
- 1 tablespoon rose harissa
- 30 grams (1 ounce) flat-leaf parsley
- 1 lemon
Oils and Cheese:
- 1 tablespoon olive oil
- 1 tablespoon extra virgin olive oil
- 50 grams (1.8 ounces) feta cheese
- Natural yogurt (optional, for serving)
Instructions
- Preheat the oven to 350°F (180°C), adjusting for fan ovens to 320°F (160°C).
- Carefully slice red bell peppers in half, meticulously removing all seeds and membranes. Gently crush unpeeled garlic cloves using the side of a chef’s knife. Arrange peppers and garlic in a roasting pan, generously drizzling with 1 tablespoon olive oil and seasoning with kosher salt and freshly ground black pepper. Roast for 30 minutes until vegetables become tender and slightly caramelized.
- Prepare olives by removing stones and finely chopping. Transfer to a spacious mixing bowl alongside dry couscous. Zest an entire lemon and squeeze half its juice, incorporating most of the finely chopped parsley while reserving some leaves for garnishing. Incorporate 1 tablespoon extra virgin olive oil and pour boiling water just enough to completely submerge the couscous. Cover the bowl with a tight-fitting plate and allow to steam for 5 minutes.
- Extract the roasting pan from the oven. Carefully transfer roasted peppers to a separate plate. Squeeze roasted garlic flesh directly into the pan, discarding papery skins. Add diced tomatoes and harissa paste. Thoroughly mash ingredients using a potato masher, adjusting seasoning with salt and pepper to taste.
- Using a fork, gently fluff and separate couscous grains. Generously stuff each roasted pepper half with the prepared couscous mixture. Nestle stuffed peppers back into the sauce-filled roasting pan, sprinkle crumbled feta cheese over the top. Return to the oven and bake for an additional 30 minutes until sauce thickens and peppers become exceptionally soft.
- For serving, drizzle with remaining lemon juice, scatter reserved parsley leaves, and optionally add a generous dollop of Greek yogurt. Serve immediately while piping hot for optimal flavor and texture.
Notes
- Roast peppers and garlic ahead of time to streamline your cooking process and maximize flavor development.
- Layer couscous with crumbled feta and fresh parsley for a vibrant, Mediterranean-inspired texture and taste profile.
- Drizzle extra virgin olive oil generously to create a smooth, fruity base that elevates the entire dish.
- Harissa transforms the stuffed peppers with a spicy kick, balancing the mild grains and sweet roasted vegetables.
- Experiment with protein alternatives like pine nuts or quinoa to personalize this versatile vegetarian meal.
- Cool yogurt dollops provide creamy contrast and help tame the spice, making each bite more enjoyable.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 352 kcal
- Sugar: 5 g
- Sodium: 668 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 15 mg