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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


  • 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.
  • rinse off scallions and slice them.
  • rinse off tomato and cut into small pieces.
  • add all the ingredients (except the pointed peppers) to the couscous and mix.
  • rinse off pointed bell peppers, pat dry, cut them in half and remove the seeds. Fill the peppers with the couscous mixture.
  • put on the grill immediately for 20 minutes.