Couscous Stuffed Peppers

As with other stuffed vegetable dishes, stuffed pepper recipes go back to the era of the Ottoman Empire in Hungary.

You'll also find popular stuffed pepper dishes in other cuisines worldwide, most notably in Spain – especially in the northern Basque region – and North African countries like Morocco, Tunisia, and Greece.

For more stuffed peppers, check out this Stuffed Pepper Casserole or if you're not that into peppers, check out this Stuffed Shrimp Recipe.

No. There's no reason to precook peppers before stuffing them. All you need to do is remove the tops of the peppers, remove the seeds and membranes, sprinkle salt inside, then lightly brush them with olive oil.

Many people think that the various different color peppers are the same, with the only difference being their color. However, there are a few subtle differences:

Red bell peppers

These are among the sweetest of all the different bell pepper varieties. The red indicates that they've gone through the full ripening process, which enables the fruit to take on all the natural sugars.

The slightly sweet flavor gives red bell peppers a real versatility. It also makes them great for cooking at a high heat and stuffing, as they tend to hold their shape very well.

Orange bell peppers

Deliciously juicy with a fruity sweetness that makes them versatile, orange bell peppers are excellent for cooking at high heats to obtain that chargrilled flavor.

Their thick skin also makes them robust and suitable for stuffing with delicious fillings such as couscous and rice.

Green bell peppers

While not quite as sweet as red and orange peppers, green peppers still have a subtle sweetness that becomes smokier when roasted. Very versatile and full of flavor, they are also slightly tangy when roasted or grilled and always bring a pleasing burst of color.

Yellow bell peppers

Less sweet than their cousins, yellow peppers are harvested early in the ripening process, meaning they don't produce the same amount of natural sugars as other peppers.

First, you'll need a sharp paring knife. Place your pepper upright on the chopping board. Cut around the outside of the bell pepper at a 45-degree angle in a sawing motion. This will ensure the lid of the pepper stays on. It's like when you're carving the lid of a pumpkin at Halloween.

Once you've removed the lid, place it onto your chopping board. Then, remove the membrane from the lid, so you've got a nice clean top. Next, take your paring knife and go around the inside of the bell pepper, removing the remaining membrane and any seeds.

Scrape out any remaining bits and pieces from inside the pepper and put it aside, ready to be stuffed with the couscous filling.

My advice is to skip pre-cooking them. While many recipes call for blanching or boiling peppers before stuffing them and cooking them in the oven, I've found that this can mean you end up with soggy, mushy peppers with a filling that spills out from the inside.

Your best bet is to stuff them raw, then roast them in the oven at the below temperature. That way, the bell peppers will hold their shape better. You can cook them longer in the oven if you prefer a little softer.

Cook couscous stuffed peppers for 25-30 minutes at 375°F (190°C).

Yes. You can prepare the filling a day ahead and refrigerate it, enhancing the flavors. Stuff and bake the peppers when you’re ready to serve.

Leftover stuffed peppers reheat well and can be stored in the refrigerator for 2-3 days.

Yes, you can freeze stuffed peppers. If possible, freeze them with filling inside before baking them. That way, they will retain a better flavor and only need to be cooked in the oven once you've defrosted them after freezing.

However, that's fine if you want to freeze leftover couscous stuffed peppers. Allow them to cool completely, then wrap them in plastic before placing each in a sealable, airtight container.

Leftover couscous stuffed peppers can be frozen for around three to four months. After this time, their texture and flavor break down and become unpleasant once reheated.

Defrost stuffed peppers by placing them in the fridge and allowing them to thaw overnight.

The best way to reheat them is in the oven. Use the same temperature 375°F (190°C) and heat them through until warm enough to serve.