Baked Long Green Peppers, Couscous & Currants

Name: Baked Long Green Peppers, Couscous & Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup couscous; 6 long green sweet peppers (about 9 ounces each); 1 tablespoon pumpkin seeds; 1 1/2 tablespoons pine nuts; 1 1/2 tablespoons chopped almonds; 2 tablespoons currants; 1 tablespoon mint leaves, chopped; 1 tablespoon Italian parsley leaves, chopped; 2 tablespoons extra virgin olive oil, plus extra for drizzling; Sea salt and freshly ground black pepper; 2 1/4 ounces haloumi, cut into small dice

Servings: persons

1/2 cup couscous
6 long green sweet peppers (about 9 ounces each)
1 tablespoon pumpkin seeds
1 1/2 tablespoons pine nuts
1 1/2 tablespoons chopped almonds
2 tablespoons currants
1 tablespoon mint leaves, chopped
1 tablespoon Italian parsley leaves, chopped
2 tablespoons extra virgin olive oil, plus extra for drizzling
Sea salt and freshly ground black pepper
2 1/4 ounces haloumi, cut into small dice

1
Preheat the oven to 375F
2
Place the couscous in a heatproof bowl and add 1/2 cup water.
3
Stir with a fork for 20 seconds, cover with plastic wrap and leave for 2-3 minutes, then stir again to release all the grains.
4
Put to the side.
5
Trim the tops off the peppers, only 1/2-to-3/4 inch from the top and set the tops aside.
6
Insert a small knife inside the pepper and cut out the seeds and membrane.
7
Turn upside down and shake or gently tap until all the seeds have fallen out.
8
Add the remaining ingredients to the couscous and mix thoroughly.
9
Carefully spoon the mixture into the peppers, compacting it with your finger, then place the tops back on.
10
Place in a small ovenproof baking dish and bake for 30-35 minutes or until the peppers are soft and browned.
11
Take out of the tray and present on a platter to serve.
12
I would highly recommend some simple salad leaves with this dish.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup couscous, 6 long green sweet peppers (about 9 ounces each), 1 tablespoon pumpkin seeds, 1 1/2 tablespoons pine nuts, and more.

Yes, Baked Long Green Peppers, Couscous & Currants falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!