Peppers stuffed with aubergine couscous and vegan feta

Ingredients

• 1 tbsp (15 ml)olive oil
• 1 mediumaubergine
• 2 clovesgarlic
• 2 × 400 g tinschopped tomatoes
• 3 tbsp (45 ml)balsamic vinegar
• 1 tbsp (15 ml)agave syrup
• to tastesalt and pepper
• 125 gcouscous, dry
• 250 mlvegetable stock
• 5peppers, any colours
• 100 gvegan feta
• 300 mlvegetable stock, for the baking dish

Instructions

1. 1

   Salt the aubergine

   Cut the aubergine into cubes, salt them generously and set aside.

2. 2

   Prepare the peppers

   Wash the peppers, halve them and remove the seeds. Arrange the halves in an ovenproof dish.

3. 3

   Soak the couscous

   Bring 250 ml vegetable stock to the boil, stir in the couscous and leave it to absorb the liquid.

4. 4

   Drain the aubergine

   Once the aubergine has had time to rest, squeeze out the liquid in batches over the sink.

5. 5

   Heat the oil

   Warm the olive oil in a frying pan.

6. 6

   Fry the aubergine

   Add the drained aubergine cubes to the pan and fry them.

7. 7

   Add the garlic

   Stir in the garlic and cook until it turns translucent.

8. 8

   Make the sauce

   Add the chopped tomatoes, balsamic vinegar and agave syrup, then stir everything together.

9. 9

   Simmer the sauce

   Season with salt and pepper, then simmer for 10–15 minutes.

10. 10

    Mix in couscous

    When the couscous is ready, fluff it with a fork and add it to the aubergine sauce.

11. 11

    Fill the peppers

    Mix the filling well, then spoon it into the pepper halves.

12. 12

    Bake the peppers

    Crumble the vegan feta over the top, pour 300 ml vegetable stock into the dish and bake in the oven for about 30 minutes.

13. 13

    Serve with salad

    Serve with salad, if you like.

What are stuffed peppers?

Stuffed peppers are a familiar home-cooking dish across many cuisines, with hollowed peppers baked around a savoury filling. This version pairs couscous with aubergine and tomato, then finishes the peppers with vegan feta.

The method builds flavour in a pan before baking, while the stock in the dish helps the pepper halves cook through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 157 calories, 7g protein, 25g carbs, 4g fat.

The couscous and tomatoes provide most of the carbohydrates, while olive oil and vegan feta contribute much of the fat. Aubergine and vegan feta add some protein, though the dish is not especially protein-focused; serve it with a protein-rich side such as beans if you want to balance the plate.

Prepare the aubergine

Salting first: this draws moisture from the cubes and seasons them. Squeeze them over the sink before frying so excess liquid does not dilute the sauce.

Frying: give the cubes time in the hot oil to soften and colour before adding the garlic.

Build the tomato filling

Tomato and seasoning: chopped tomatoes form the base, while balsamic vinegar adds sharpness and agave syrup brings a little sweetness. Simmer the mixture for 10–15 minutes to bring the flavours together.

Garlic: cook it only until translucent before adding the tomatoes, so it softens without becoming overly browned.

Get the couscous right

Stock: pour 250 ml boiling vegetable stock over the couscous and let it absorb the liquid. Fluff it before mixing it into the sauce so it separates more easily.

Filling: combine the couscous and aubergine sauce thoroughly, then divide the mixture between the pepper halves.

Check the bake

Stock in the dish: the 300 ml vegetable stock surrounds the peppers as they bake. Keep the pepper halves arranged cut-side up so the filling stays in place.

Doneness: bake for about 30 minutes, until the peppers are tender and the filling is hot. If they need more time, continue baking until the peppers reach the texture you prefer.

Choose peppers and feta

Pepper colours: use whichever colours you like; choose peppers that sit steadily in the baking dish so the filling is less likely to spill.

Vegan feta: crumble it over the filled peppers before baking. The recipe specifies vegan feta, so check the pack if you need to ensure the product is suitable.

What to serve alongside

Salad: a crisp green or tomato salad is the suggested accompaniment and adds freshness beside the warm, soft filling.

For a heartier meal, serve the peppers with extra couscous or bread, keeping in mind that the filling already contains couscous.

Recipe notes & tips

• Cut the aubergine into similarly sized cubes so they cook at a similar rate.
• Squeeze the salted aubergine in batches to remove the released liquid.
• Fluff the couscous before stirring it into the sauce.
• Choose an ovenproof dish that holds the pepper halves upright.
• Check that the peppers are tender before taking the dish out of the oven.

Variations

• Add herbs: stir chopped parsley or basil into the filling before stuffing the peppers.
• Bring the heat: add chilli flakes to the tomato sauce as it simmers.
• Use another grain: replace the couscous with cooked bulgur, adjusting the amount of stock to suit its preparation.
• Add olives: fold chopped olives into the finished filling for a briny note.
• Change the topping: use a little extra vegan feta or another plant-based cheese alternative.

Common mistakes to avoid

• Skipping the salting: the aubergine can release liquid into the sauce; salt it first and squeeze it out.
• Adding garlic too early: it may brown before the tomatoes go in; add it after the aubergine has fried.
• Leaving couscous clumped: fluff it before mixing so it distributes through the filling.
• Overfilling the peppers: leave a little room at the top to help keep the filling in the dish.
• Forgetting stock in the dish: pour in the full 300 ml before baking to help the peppers cook.

How to store

Cool leftovers promptly and store them covered in the fridge for up to 3 days. Reheat in an ovenproof dish until piping hot throughout, adding a splash of stock if the filling seems dry.

Frequently asked questions