Hamdi Saidani Jamie Oliver’s Stuffed Red Peppers are easy and tasty. Made with red bell peppers, they are filled with couscous, olives, and herbs. This dish is great for health and flavor. It serves four people, perfect for families or small groups. You can enjoy these peppers with salad or bread. This recipe is good for everyday meals or special occasions. It’s simple, healthy, and delicious.
Try More Jamie Oliver Recipes:
Jamie Oliver Stuffed Red Peppers Ingredients
- 4 Red Bell Peppers
- 4 garlic cloves
- 1 tbsp olive oil
- 75g mixed-color olives, with stones
- 150g couscous
- 1 lemon
- 30g flat-leaf parsley
- 1 tbsp extra virgin olive oil
- 2 x 400g cans of plum tomatoes
- 1 heaped tbsp rose harissa
- 50g feta cheese
- Natural yogurt (optional, for serving)
How To Make Jamie Oliver Stuffed Red Peppers
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Halve the Red Bell Peppers and remove the seeds. Bash the unpeeled garlic cloves. Place the peppers and garlic in a roasting tin, drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 30 minutes until tender.
- Squash, remove stones, and chop the olives. Place them in a large bowl with the couscous. Add grated lemon zest, juice from half the lemon, and finely chop most of the parsley (reserve some leaves for garnish). Stir in 1 tbsp extra virgin olive oil and add boiling water just enough to cover the couscous. Cover the bowl with a plate and leave for 5 minutes.
- Remove the tin from the oven. Transfer the peppers to a plate. Squeeze the garlic flesh into the tin, discarding the skins. Add the tomatoes and harissa. Crush everything with a potato masher and season to taste.
- Fluff up the couscous with a fork. Stuff the couscous mixture into the roasted Red Bell Peppers. Return the stuffed peppers to the sauce in the tin, sprinkle feta cheese on top, and bake for another 30 minutes, until the sauce is thick and the peppers are soft.
- To serve, drizzle with the remaining lemon juice, sprinkle the reserved parsley leaves, and add a dollop of yogurt if you like.
What To Serve With Stuffed Red Peppers
Stuffed Red Peppers goes well with White Bean Dip, Runner Bean Soup, Jerusalem Artichoke Soup, Rissoles, Pickled Courgette, and Pickled Red Cabbage.
How Long Does Stuffed Red Peppers Last In The Fridge
Properly stored, stuffed red peppers can last in the fridge for up to 3-4 days. Ensure they are cooled to room temperature before refrigerating them in airtight containers.
Can I Freeze Cooked Stuffed Red Peppers
Yes, you can freeze cooked stuffed red peppers. Once they have cooled, place them in airtight freezer-safe containers or wrap them tightly in freezer-safe wrap. They can be stored in the freezer for up to 2-3 months.
How To Reheat Stuffed Red Peppers
To reheat stuffed red peppers, preheat your oven to 350°F (175°C). Place the peppers in an oven-safe dish and cover them with aluminum foil to prevent them from drying out. Heat them for about 15-20 minutes or until they are thoroughly warmed through.
Jamie Oliver Stuffed Red Peppers Nutrition Facts
- Calories: 333
- Fat: 13g
- Saturates: 3g
- Sugars: 16g
- Salt: 1.5g
- Carbohydrates: 45.5g
- Protein: 10.5g
- Fiber: 7g
FAQs
How Do You Cut Bell Peppers For Stuffed Peppers?
To prepare bell peppers for stuffing, slice them in half lengthwise and remove the seeds and membranes. This creates a perfect ‘boat’ for the filling.
Should I Boil Peppers Before Stuffing Them?
Boiling peppers before stuffing is not necessary for this recipe. Instead, the peppers are roasted, which enhances their sweetness and makes them tender enough to be stuffed and baked.
Try More Jamie Oliver Recipes:
Jamie Oliver Stuffed Red Peppers
Description
Jamie Oliver’s Stuffed Red Peppers are easy and tasty. Made with red bell peppers, they are filled with couscous, olives, and herbs. This dish is great for health and flavor. It serves four people, perfect for families or small groups. You can enjoy these peppers with salad or bread. This recipe is good for everyday meals or special occasions. It’s simple, healthy, and delicious.
Ingredients
Instructions
- Preheat the oven to gas 4, 180°C, fan 160°C.
- Halve the Red Bell Peppers and remove the seeds. Bash the unpeeled garlic cloves. Place the peppers and garlic in a roasting tin, drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 30 minutes until tender.
- Squash, remove stones, and chop the olives. Place them in a large bowl with the couscous. Add grated lemon zest, juice from half the lemon, and finely chop most of the parsley (reserve some leaves for garnish). Stir in 1 tbsp extra virgin olive oil and add boiling water just enough to cover the couscous. Cover the bowl with a plate and leave for 5 minutes.
- Remove the tin from the oven. Transfer the peppers to a plate. Squeeze the garlic flesh into the tin, discarding the skins. Add the tomatoes and harissa. Crush everything with a potato masher and season to taste.
- Fluff up the couscous with a fork. Stuff the couscous mixture into the roasted Red Bell Peppers. Return the stuffed peppers to the sauce in the tin, sprinkle feta cheese on top, and bake for another 30 minutes, until the sauce is thick and the peppers are soft.
- To serve, drizzle with the remaining lemon juice, sprinkle the reserved parsley leaves, and add a dollop of yogurt if you like. Enjoy hot!
