Couscous Stuffed Peppers

Recipe By: Chef Jaswant Singh, Select Group

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  • 1 large onion
  • 2 spring green onion
  • 3 clove garlic minced
  • 45 ml oil
  • 385 gm couscous
  • 500 Ml water
  • 30 ml soy sauce
  • 75 ml lemon juice
  • 20 gm chili powder
  • 10 gm gram masala
  • 8 gm pepper powder
  • Salt to taste
  • 8 medium size red, green, yellow peppers
  • Water to blanch pepper
  • 400 gm cheddar cheese grated


  • Boil 500 ml water keeps a side.
  • On medium heat, in a large pan, cook the onions in the oil until soft. Add garlic and stir until fragrant.
  • Add the boiled water to couscous. Stir to coat the couscous in water, cover and turn off heat but do not remove the pan from stove. Let it sit for about 5 minutes.
  • Main while, mix together lemon juice, chili powder, garam masala, pepper, salt and soy sauce.
  • Once the couscous is ready, fluff with a fork to loosen, and then pour the lime juice mixture over the pasta and continue to fluff with fork to incorporate the spice. Remove from heat and set aside.
  • Prepare the pepper by halving them top to bottom and removing the seed. Leave the stems in because you need the peppers to be little bowls.
  • In a large pot, boil enough water to cover your peppers to blanch them. Once the water is at a rolling boil, quickly cook the peppers in the water for about 2 minutes.
  • Place the blanched peppers on a well-oiled baking pan. Fill the peppers with couscous and seal in the deliciousness with some cheese.
  • Bake for about 20 minutes, or cheese is lightly browned
  • Remove from oven and serve.

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