Quick Jamie Oliver Stuffed Red Peppers Recipe You’ll Love

Mediterranean stuffed red peppers dance with zesty flavors that transform ordinary ingredients into a culinary masterpiece.

Vibrant bell peppers cradle a medley of savory grains and aromatic herbs.

These ruby-red vessels burst with nutritional power and irresistible taste.

Tender vegetables mingle with fragrant spices, creating a harmony of textures that tantalize your palate.

Every forkful promises a delightful journey through Mediterranean cuisine.

Simple yet sophisticated, these peppers elevate weeknight meals from mundane to magnificent.

Grab your apron and let these sensational stuffed peppers transport you to a sun-drenched Mediterranean kitchen!

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 320 kcal

Servings: 4

Ingredients in Jamie Oliver’s Stuffed Red Peppers

• Red Bell Peppers: Select vibrant, firm peppers without bruises or soft spots.
• Garlic Cloves: Choose plump, firm bulbs with tight, unbroken skin.
• Olive Oil: Pick high-quality extra virgin olive oil for robust flavor.

• Couscous: Look for fine-grain varieties that cook quickly and absorb flavors well.
• Fresh Parsley: Pick bright green leaves without wilting or yellowing.
• Lemon: Select heavy, glossy fruits with smooth skin for maximum juice.
• Olives: Choose pitted olives for easier preparation and consistent texture.
• Feta Cheese: Opt for creamy, tangy cheese with a smooth, crumbly texture.

• Tomatoes: Pick ripe, firm tomatoes with deep color and no soft spots.
• Harissa Paste: Select authentic North African style for genuine spicy kick.
• Salt, Pepper: Use freshly ground black pepper and sea salt for enhanced taste.
• Yogurt: Choose thick, creamy Greek-style yogurt for rich, smooth finish.

Tools for Preparing Stuffed Red Peppers

• Oven: Reliable kitchen appliance for roasting and baking peppers and couscous.
• Roasting tin: Large, flat pan for evenly cooking and preparing peppers.
• Mixing bowl: Spacious container for preparing couscous mixture.
• Sharp knife: Essential for chopping olives, parsley, and slicing peppers.
• Cutting board: Sturdy surface for safe food preparation.
• Plate: Covers mixing bowl while couscous absorbs liquid.
• Potato masher: Helpful tool for blending roasted garlic and tomatoes.
• Grater: Used for creating delicate lemon zest.
• Measuring cup: Ensures precise water amount for couscous.
• Fork: Perfect for fluffing couscous and serving.
• Lemon squeezer (optional): Helps extract maximum juice from lemon.

Stuffed Red Peppers Instructions

• Warm Up the Oven

Fire up your oven to a toasty 180°C. Slice red bell peppers down the middle and pop out those pesky seeds. Crush garlic cloves with a quick knife tap to release their aromatic magic.

• Roast and Sizzle

Spread peppers and garlic onto a roasting pan. Drizzle with golden olive oil and shower with a pinch of salt and pepper. Let them dance in the oven for half an hour until they turn soft and slightly charred.

• Craft Couscous Magic

Chop up olives, zest a lemon, squeeze its tangy juice, and mince fresh parsley. Mix these flavor bombs into couscous with a splash of extra virgin olive oil. Pour boiling water over the mix and let it rest, soaking up all the deliciousness.

• Create Saucy Goodness

Pull out the roasting pan and transfer peppers to a side plate. Squeeze roasted garlic into the pan, toss in chopped tomatoes and a kick of harissa paste. Mash everything together into a vibrant, rustic sauce.

• Stuff and Bake

Fluff the couscous with a fork and generously fill those roasted pepper halves. Nestle them back into the saucy pan, sprinkle crumbled feta on top, and bake until the sauce thickens and peppers turn meltingly soft.

• Serve with Flair

Finish with a zesty lemon squeeze, scatter fresh parsley leaves, and add a creamy yogurt dollop if you’re feeling indulgent. Dive into a Mediterranean feast that’ll transport your taste buds!

Flavor Enhancements for Stuffed Red Peppers

• Roast Peppers to Perfection: Slice peppers evenly to ensure consistent cooking and easy filling. Pat peppers dry before roasting to help them caramelize beautifully and develop deeper flavors.
• Customize Your Couscous: Swap traditional herbs with mint, dill, or cilantro for a unique twist. Add toasted pine nuts or sunflower seeds to introduce delightful crunch and nutty undertones.
• Spice Up the Sauce: Experiment with different harissa paste intensities – mild for gentle warmth or hot for bold taste. Mix in smoked paprika or cumin for additional depth and complexity.
• Make-Ahead Magic: Prepare stuffed peppers up to 24 hours in advance and refrigerate. Cover with foil and reheat gently in the oven, ensuring sauce stays moist and peppers remain tender.

Serving Stuffed Red Peppers

• Elevate Pepper Presentation: Serve these vibrant stuffed peppers on a rustic wooden board for a stunning visual appeal that captures Mediterranean charm.
• Pair with Complementary Sides: Accompany the dish with a crisp Greek salad or warm flatbread to soak up the delicious tomato-harissa sauce.
• Create a Mediterranean Feast: Add a chilled tzatziki dip and sprinkle toasted pine nuts over the peppers for an extra layer of texture and nutty flavor.
• Customize with Fresh Herbs: Experiment by garnishing with fresh mint or oregano to introduce a refreshing aromatic twist to the classic recipe.

Storage Guide for Stuffed Red Peppers

• Meal Planning & Storage Advice
• Batch Prep Magic: Roast extra peppers and make larger batches of couscous filling to save time during busy weekdays. Store components separately in airtight containers for quick meal assembly.
• Refrigeration Wisdom: Keep stuffed peppers in sealed containers for up to 3-4 days. The flavors will continue to develop, making them even more delicious when reheated gently in the oven or microwave.
• Freezer-Friendly Option: Wrap individual stuffed peppers tightly in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain optimal texture and taste.
• Leftover Transformation: Repurpose remaining stuffed peppers by chopping them into salads, using as a sandwich filling, or mixing into grain bowls for a quick and satisfying lunch option.

Vibrant Jamie Oliver Stuffed Red Peppers Recipe

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4.8 from 27 reviews

• Total Time: 1 hour 20 minutes
• Yield: 4 1x

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Description

Stuffed red peppers from jamie oliver showcase Mediterranean flavors with rich tomato sauce and herbed rice. Hearty ingredients combine for a simple yet satisfying meal you’ll savor with pleasure.

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Ingredients

Scale 1x2x3x

• 4 red bell peppers
• 2 x 400 g (14 oz) cans of plum tomatoes
• 150 g (5.3 oz) couscous
• 75 g (2.6 oz) mixed-color olives, with stones
• 50 g (1.8 oz) feta cheese
• 4 garlic cloves
• 30 g (1 oz) flat-leaf parsley
• 1 tbsp rose harissa
• 1 tbsp olive oil
• 1 tbsp extra virgin olive oil
• 1 lemon
• Natural yogurt (optional, for serving)

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Instructions

1. Preparation: Preheat oven to 350°F (180°C), adjusting fan ovens to 320°F (160°C). Halve red bell peppers, removing seeds and membranes.
2. Initial Roasting: Place peppers and unpeeled garlic cloves in a roasting pan. Drizzle with olive oil, season with salt and pepper. Roast for 30 minutes until vegetables become tender and caramelized.
3. Couscous Mixture: Remove stone from olives and chop finely. Combine with dry couscous in a mixing bowl. Add lemon zest, juice, most of the chopped parsley, and olive oil. Pour boiling water to cover couscous, cover with a plate, and steam for 5 minutes.
4. Sauce Creation: Extract roasted garlic flesh, discarding skins. Add to pan with diced tomatoes and harissa paste. Mash ingredients thoroughly, adjusting seasoning to taste.
5. Final Assembly: Fluff couscous with a fork. Stuff roasted pepper halves generously with couscous mixture. Return peppers to sauce-filled roasting pan, top with crumbled feta cheese. Bake for an additional 30 minutes until sauce thickens and peppers become exceptionally soft.
6. Serving: Finish with remaining lemon juice, scattered parsley leaves, and optional Greek yogurt dollop. Serve immediately while piping hot for optimal flavor and texture.

Notes

• Roast Peppers Carefully: Ensure even caramelization by arranging peppers cut-side up and not overcrowding the roasting pan.
• Steam Couscous Right: Cover the bowl completely and let it rest exactly 5 minutes for perfect fluffy texture without moisture loss.
• Garlic Flavor Boost: Roasting whole garlic cloves intensifies their sweetness and creates a richer, more complex sauce base.
• Serving Temperature Matters: Serve immediately after baking to maintain the peppers’ softness and couscous’s optimal consistency.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 5 g
• Sodium: 300 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 9 g
• Cholesterol: 15 mg