Moroccan Stuffed Capsicum Recipe

Name: Moroccan Stuffed Capsicum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 red capsicums large; 1 cup couscous; 1 chicken stock cube; 1/2 cup sultanas or chopped dried apricots; 1 1/2 cups boiling water; 1 cup chopped parsley; 1/2 cup chopped walnuts; 250 grams crumbled feta or cubed; 2 cloves garlic minced; spice blend Moroccan, below; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon ground paprika; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon white pepper; 1/4 teaspoon tumeric; 1/4 teaspoon nutmeg; 1/4 teaspoon chilli powder

Servings: persons

2 red capsicums large
1 cup couscous
1 chicken stock cube
1/2 cup sultanas or chopped dried apricots
1 1/2 cups boiling water
1 cup chopped parsley
1/2 cup chopped walnuts
250 grams crumbled feta or cubed
2 cloves garlic minced
spice blend Moroccan, below
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/4 teaspoon tumeric
1/4 teaspoon nutmeg
1/4 teaspoon chilli powder

1
Preheat oven to 180 deg celsius
2
Mix the spices for the Moroccan spice blend and set aside.
3
Break up the cube into a measuring jug. Add boiling water and stir briefly till dissolved.
4
Add couscous and sultanas and cover jug. Set aside.
5
Wash, halve and clean the capsicums for stuffing, removing the stem and seeds.
6
Transfer couscous to a mixing bowl. Add walnuts, feta, garlic and parsley. Mix well.
7
Add Moroccan spice blend and mix to combine.
8
Fill capsicum halves with the couscous mixture.
9
Drizzle with olive oil and place the capsicums on an oiled tray.
10
Place in the oven for 30-40 minutes or until top is brown and crunchy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: 2 red capsicums large, 1 cup couscous, 1 chicken stock cube, 1/2 cup sultanas or chopped dried apricots, and more.

Yes, Moroccan Stuffed Capsicum falls under the Meat & Poultry 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.

Moroccan Stuffed Capsicum

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