Couscous Stuffed Peppers
We consider the stuffed pepper the OG of the stuffed veg world (which fyi is very gangsta), but that doesn’t mean it can’t do with a refresh now and again. We love how easy, healthy and tasty stuffed peppers are, and this jazzed up pesto and hemp stuffed pepper is no exception.
- For the pesto:
- 40g Hemp Seed Hearts
- 40ml Original Hemp Seed Oil
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 3 cloves garlic
- 30g fresh basil
- For the peppers:
- 4 red peppers
- 1 tsp Original Hemp Seed Oil (for brushing)
- ½ tbsp Original Hemp Seed Oil (for frying)
- 1 red onion
- 1 can chickpeas
- 70g couscous
- For the tahini dressing:
- 2 tbsp tahini
- 2 tbsp cold water
- A squeeze of lemon juice
In a small dry pan, toast hemp seeds until golden brown (4-5 minutes).
Add all of your ingredients to a food processor and blitz, or crush with a pestle and mortar (however it will take much longer this way).
Cut off the top of your red peppers. Remove the seeds. Dice the tops and reserve for later. Brush the peppers with 1 tsp of hemp oil and place in the oven for 10 minutes on 180°C.
In the meantime, heat up ½ tbsp of hemp oil in a large pan and add your diced onion. Gently fry for 5 minutes.
In the meantime, prepare couscous according to the instructions on your packet (cover with boiling hot water for 5 minutes) and set aside.
Next add chickpeas and red pepper tops to the onions. Gently fry for another 10 minutes.
Remove red peppers from the oven, then add couscous and pesto to your chickpea pan. Stir well, making sure that pesto covers everything well.
Add salt and pepper to taste, then using a spoon, carefully stuff the peppers with your mixture.
Bake at 180°C for a further 15 minutes. In the meantime, prepare your dressing by mixing tahini, water and lemon juice in a small bowl.
Drizzle the peppers with tahini sauce before serving.