Recipe: Italian-Style Stuffed Peppers

Recipe: Italian-Style Stuffed Peppers

Recipe blogger and home-cook extraordinaire Laura Williams shares her recipes for wholesome dishes to get you inspired in the kitchen

Brought to you by:  
Foodie  Foodie Your Guide to Good Taste  on 6 Feb '19

Serves: 4

Prep time: 10 min

Cooking time: 30 min


For the bell peppers:

  • 4 bell peppers
  • 1 cup couscous
  • 1 bunch fresh basil
  • 1 bunch fresh parsley
  • 1 ball mozzarella
  • 100g sun-dried tomatoes
  • 80g pitted olives
  • 100g jarred sweet Peppadew peppers
  • 100g pine nuts, toasted
  • 50g breadcrumbs

For the pesto:

  • 1 bunch fresh basil
  • 1 clove garlic
  • 30g pine nuts, toasted
  • 30g Parmesan cheese
  • olive oil, to loosen


  1. Preheat oven to 200°C. Slice the bell peppers in half lengthways and remove the seeds. Rub with olive oil and season with salt and pepper. Place them, insides facing up, in a baking dish and bake for 20 min, or until slightly softened and charred.
  2. Make the filling by placing the couscous into a large bowl. Add boiling water until it covers the grains by 1cm. Set aside.
  3. Make the pesto by placing the basil, garlic, pine nuts and Parmesan into a food processor. Blitz into a pulp. Slowly add olive oil while pulsing until you achieve a green paste.
  4. Once the couscous has absorbed the water, take a fork and gently loosen the grains. Add in 2 tbsp of the pesto and mix through the couscous. Season with salt and pepper.
  5. Chop the herbs, mozzarella, sun-dried tomatoes, olives and Peppadew peppers and add them to the couscous along with the pine nuts.
  6. Once the bell peppers are halfway cooked, remove from the oven and fill each with the couscous. Top with a sprinkling of breadcrumbs and a final drizzle of olive oil before placing back in the oven for a further 10 min.

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