• 4servings
  • 35minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 red peppers

  2. 1 small courgette, diced

  3. 1 small onion, finely chopped

  4. 8 button mushrooms, diced

  5. 2 tomatoes, skinned, seeded and diced

  6. 2 cloves garlic, finely chopped

  7. 340g couscous

  8. 1/2 (225g) pack chorizo sausage, casing removed and diced

  9. hot pepper sauce, such as Tabasco, to taste

  10. olive oil, as needed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 190 C / Gas 5.

  2. Slice off a quarter of each pepper, lengthways. Scrape out the seeds and discard. Coat hollowed out peppers with olive oil and bake in preheated oven for 15 minutes. Dice remaining pepper.

  3. Meanwhile, prepare couscous according to the packet's instructions.

  4. Heat 1-2 tablespoons oil in a large frying pan. Saute garlic and onions until translucent.

  5. Add courgette, mushrooms and tomatoes to the pan. Stir occasionally until vegetables have softened. Add chorizo and warm through. Season with hot pepper sauce.

  6. Fluff up couscous and add the contents of the pan. Stir well.

  7. Remove peppers from oven and stuff with couscous mixture, return to oven for 5 minutes. Serve.


Send feedback