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Recipe of the Week

Stuffed peppers with Couscous

Serves 6

6 yellow or orange peppers, halved and deseeded

Olive oil

Salt and black pepper


200g (7 oz) couscous

280ml (9½ fl oz) hot vegetable stock / water

1 red onion, finely chopped

1 clove of garlic, finely chopped - optional

1-2 tbsp olive oil

55g (2 oz) pinenuts,

100g (3½ oz) sunblush tomatoes (or AGA dried tomatoes!), chopped

40g (1¾ oz) black olives, roughly chopped or sliced

2 tbsp chopped flat leaf parsley

Salt and black pepper

6 tbsp hot water


Chopped flat leaf parsley

Brush the peppers with olive oil and arrange on a baking tray, lined with Bake-O-Glide and  season.

2, 3, 4 and 5 oven AGA: Slide the baking tray onto the lowest set of runners in the Roasting Oven and cook for 10 minutes.

Meanwhile make the stuffing. Place the couscous into a bowl, pour over the hot vegetable stock and cover over with cling film. Leave to stand for 5 minutes. Put the chopped onion and garlic into a pan with the olive oil and cook until soft but not coloured. Then add the pinenuts and move the pan to the Boiling Plate to cook faster and lightly brown the pinenuts. Pour the onion, garlic, oil and pinenuts into the couscous, add the chopped tomatoes, olives and chopped parsley then mix well together and check the seasoning.

Divide the filling between the peppers pour the boiling water around the peppers and return to the Roasting Oven to cook for 30-35 minutes or until the peppers are soft.

Serve garnished with the flat leaf parsley.

Dawn Roads, AGA Food Editor.