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Couscous stuffed capsicums


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cut the capsicums in half lengthways through the stalks and remove the ribs and seeds. Then place in an oven tray, skin side down. Sprinkle with a little oil, season and cook in the oven for about 25 mins until almost tender.
  • At the same time, heat a little fresh oil in a heavy-bottomed pan and gently sauté the garlic, celery and onion until tender. 
  • Then put the couscous in a large bowl and pour the hot stock over. Stir and set aside for a few minutes, before fluffing up with a fork. 
  • Add the sautéed vegies to the couscous with the prosciutto, bocconcini, basil, seasonings and lemon zest. Mix until well combined. 
  • Then stuff the capsicums with the couscous, sprinkle with parmesan, spray with a little oil and cook in the oven for 10-15 mins until the cheese is hot and bubbling. 
  • Serve with a simple green salad.


  • 4 large even-sized red capsicums
  • olive oil
  • 2 garlic cloves, crushed
  • 2 celery stalks, diced
  • 1 medium onion, finely chopped
  • 350 gm couscous
  • 600 ml hot vegetable stock
  • 2-3 large slices prosciutto, diced (optional)
  • 4-5 bocconcini, diced
  • 12 fresh basil leaves, chopped
  • sea salt & freshly ground pepper
  • grated rind of 1 lemon
  • freshly grated parmesan
  • cooking oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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