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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Stuffed peppers with harissa chickpeas
They say life’s too short to stuff a mushroom – but it’s definitely worth taking the time to stuff these peppers! Harissa is a North African mix of chilli, garlic and warming spices. Here, it gives a flavour boost to chickpeas packed into roasted red peppers and served with minty, tomato-dressed couscous.
Plants 4
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 onion
- 110g baby tomatoes
- 1 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 125g cous cous (Wheat) (100% durum wheat semolina)
- 1 handful of fresh mint
- 2 romano pepper
- 1 handful of fresh flat-leaf parsley
- 230g chickpeas (Chickpeas, water, salt)
- 3 garlic clove
- 200g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
Nutritional Information
Calories: 485
Protein: 20g
Carbs: 65g
Fat: 5.2g
Ingredients
- 4 romano pepper
- 460g chickpeas (Chickpeas, water, salt)
- 4 garlic clove
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 250g cous cous (Wheat) (100% durum wheat semolina)
- 1 handful of fresh mint
- 1 handful of fresh flat-leaf parsley
- 200g baby tomatoes
- 2 tbsp balsamic vinegar (Sulphites) (Wine vinegar (Sulphites), cooked grape must (27%))
- 2 onion
Nutritional Information
Calories: 479
Protein: 20g
Carbs: 65g
Fat: 5.1g
Stuffed peppers with harissa chickpeas
They say life’s too short to stuff a mushroom – but it’s definitely worth taking the time to stuff these peppers! Harissa is a North African mix of chilli, garlic and warming spices. Here, it gives a flavour boost to chickpeas packed into roasted red peppers and served with minty, tomato-dressed couscous.
Cook time:
25 mins
Cuisine:
North African
Food group:
Vegan
Allergens: Sulphites, Wheat, Celery
Cooking Instructions
Soften the onions
- Heat your oven to 240ºC/fan 220ºC/gas 9. Peel and finely dice the onions.
- Spritz a non-stick saucepan with cooking spray and put it over a medium heat. Fry three-quarters of the onions for 5-7 mins.
Bake the peppers
- Meanwhile, halve the peppers lengthways and use a spoon to scoop out the seeds.
- Put them cut-sides up on a baking tray lined with baking paper, spritz with cooking spray and roast for 6-8 mins.
Spice up the chickpeas
- Drain and rinse the chickpeas, and peel and crush the garlic.
- Add the garlic to the saucepan and cook for 1 min, then tip in the chickpeas, harissa and passata and cook for 2 mins.
- Crumble in the stock, add 300ml boiled water (400ml for 4 portions) and stir well, then simmer for 6-8 mins until thickened.
Prep the couscous
- Put the couscous in a large bowl and lightly season to taste with salt. Pour in enough boiled water to just cover the couscous, stir well, cover and leave for 5 mins, until the water is absorbed.
- At the same time, finely chop the mint leaves and parsley, and quarter the tomatoes.
- Add the remaining onion, half the herbs, the tomatoes and half the vinegar to the couscous and stir everything together.
Stuff & serve!
- Stir the remaining herbs and vinegar into the chickpea mixture and lightly season to taste with salt.
- Top the couscous with 2 pepper halves per portion, then spoon in the chickpeas and serve.