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.
Ingredients
Scale
- 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)
Instructions
- Preparation: Preheat oven to 350°F (180°C), adjusting fan ovens to 320°F (160°C). Halve red bell peppers, removing seeds and membranes.
- 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.
- 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.
- Sauce Creation: Extract roasted garlic flesh, discarding skins. Add to pan with diced tomatoes and harissa paste. Mash ingredients thoroughly, adjusting seasoning to taste.
- 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.
- 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