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Stuffed Bell Peppers Oriental Style

Course Main Course
Cuisine Oriental, Turkish
Keyword BBQ, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Velvet & Vinegar


Stuffed Oriental Bell Peppers

  • 170 g couscous
  • 1/2 cube bouillon organic
  • 500 ml water
  • 1 scallion organic
  • 1 tomato organic
  • a dash of cumin organic
  • 1/2 tsp garlic powder
  • 1/2 lemon, juiced organic
  • 2 tsp sambal oelek or harissa
  • a dash of salt
  • a dash of pepper organic
  • 1 tsp kofta kabob spice
  • 4 bell peppers, pointed


  1. pour water into a pan, add bouillon cube and bring to a boil. Prepare couscous in a soup plate or bowl and as soon as the water starts boiling pour it over the couscous. Cover the plate/bowl and let soak for 5 to 10 minutes. Remove lid and let cool down at room temperature.

  2. rinse off scallions and slice them.

  3. rinse off tomato and cut into small pieces.

  4. add all the ingredients (except the pointed peppers) to the couscous and mix.

  5. rinse off pointed bell peppers, pat dry, cut them in half and remove the seeds. Fill the peppers with the couscous mixture.

  6. put on the grill immediately for 20 minutes.