Moroccan Stuffed Capsicum Recipe

Moroccan Stuffed Capsicum

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Ingredients

Capsicum stuffing 
  • 2 large red capsicums
  • 1 cup couscous
  • 1 chicken stock cube
  • 1/2 cup sultanas or chopped dried apricots
  • 1 1/2 cups boiling water
  • 1 cup chopped parsley
  • 1/2 cup chopped walnuts
  • 250g cubed or crumbled feta
  • 2 cloves garlic, minced
  • Moroccan spice blend (below)

Moroccan spice blend
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp ground paprika
  • 1/2 tsp ground ginger 
  • 1/2 tsp ground cinnamon
  • 1/4 tsp white pepper
  • 1/4 tsp tumeric
  • 1/4 tsp nutmeg
  • 1/4 tsp chilli powder

How to make Moroccan Stuffed Capsicum


  • Preheat oven to 180 deg celsius
  • Mix the spices for the Moroccan spice blend and set aside.
  • Break up the cube into a measuring jug. Add boiling water and stir briefly till dissolved.
  • Add couscous and sultanas and cover jug. Set aside.
  • Wash, halve and clean the capsicums for stuffing, removing the stem and seeds.
  • Transfer couscous to a mixing bowl. Add walnuts, feta, garlic and parsley. Mix well.
  • Add Moroccan spice blend and mix to combine.
  • Fill capsicum halves with the couscous mixture.
  • Drizzle with olive oil and place the capsicums on an oiled tray.
  • Place in the oven for 30-40 minutes or until top is brown and crunchy. 
  • Serves 4.

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