Stuffed Capsicums ( Recipes )

Couscous and Vegetable Stuffed Capsicums

Couscous and Vegetable Stuffed Capsicum


  • 1/3 cup couscous
  • 1/2 cup boiling salt reduced vegetable stock
  • 2 small red capsicums
  • Freshly ground black pepper
  • 1 cup frozen Birds Eye Peas and Supersweet Corn, cooked following packet directions
  • 1 tomato chopped
  • 1 egg, beaten
  • 1 spring onion, finely chopped
  • 4 fresh basil leaves chopped
  • 1/2 cup finely grated reduced fat tasty cheese


  1. Stir boiling stock through couscous, cover and set aside for 5 minutes.
  2. Cut capsicums in half lengthwise, scoop out seeds and discard. Place capsicum halves onto a baking paper lined tray or ovenproof dish.
  3. Fluff up couscous with a fork. Stir in Birds Eye Peas and Super sweet Corn, tomato, egg, spring onion, basil leaves and cheese; mixing well. Spoon mixture into capsicum halves and bake in a preheated oven at 180°C for 25 minutes. Serve as an entrée or with a side salad.

Source: Simplot Australia for the Heart Foundation


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