Spicy Lemon Garlic Cous Cous and Bean Stuffed Peppers

Preparation 10 minutes
Cooking 15 minutes
Serves 6


6 cloves garlic, finely chopped
6 bell-shaped red peppers, chopped into halves
24 small mini tomatoes, chopped
¾ onion, chopped finely
6 tablespoons olive oil
A handful of chopped parsley
180g cous cous
450ml hot water
12 tablespoons mixed beans, tinned
1 lemon, squeezed
Few slices of red chilli
Ground black pepper


  • Preheat the oven to 220°C/ 180°C fan and line a baking tray with foil.
  • Pour 4 tablespoons of olive oil in a pan and place over a medium heat, add the garlic and onion for 5 minutes then add the tomatoes and cook until softened.  Pour in the cous cous, hot water and chilli, place a lid on the pan, turn off the heat and leave to cook for a further 5 minutes.
  • Add the mixed beans and chopped parsley to the cous cous and squeeze the juice of 1 lemon. 
  • Stuff the peppers with the cous cous mixture and once filled, sprinkle 2 tablespoons of olive oil on them, then place them on the baking tray into the oven for 15 minutes. 

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