Photo of Couscous-stuffed peppers by WW

Couscous-stuffed peppers

Points® value
Total Time
50 min
10 min
40 min
Ramiro peppers have a fantastic sweet flavour, which works perfectly with this flavourful stuffing of couscous, tomato, fresh herbs and olives


Couscous, dry

200 g

Vegetable stock cube

1 cube(s)

Cherry Tomatoes

200 g

Olives, in Brine

75 g, pitted green

Parsley, fresh

1 teaspoon(s)

Basil, fresh

1 teaspoon(s)

Peppers, all types

4 medium

Olive Oil

1 tablespoon(s)

Violife 100% Greek White Block

75 g

Salad leaves

1 portion(s)


  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the couscous in a heatproof bowl and pour over the hot stock. Cover and leave for 10 minutes until all the stock has been absorbed.
  2. Fluff up the couscous grains with a fork, then stir through the tomatoes, olives and most of the herbs. Season well with salt and freshly ground black pepper.
  3. Put the pepper halves on a large baking tray and divide the couscous mixture between each. Drizzle over the oil and bake for 35-40 minutes until tender.
  4. Remove from the oven and let cool slightly on the tray before scattering over the cheese and the reserved chopped herbs.
  5. Serve two pepper halves per person, with the salad leaves on the side.


Fry 50g chopped chorizo and add to the couscous mixture in Step 2. This will add 2 SmartPoints per serving.