Moroccan Stuffed Peppers - Whitworths - Whitworths
  • 10 minutes
  • 30 minutes
  • Makes 4

Moroccan Stuffed Peppers

  • 1 Whitworths Protein by Nature Moroccan Grains pouch
  • 4 Peppers, any colour
  • 4 Tablespoons Olive Oil
  • 1 Red onion, diced
  • 3 Tomatoes, diced
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cumin
  • ½ Teaspoon Cayenne Pepper
  • 1 Tablespoon Tomato Puree
  • 100g feta cheese


  • Preheat the oven to 180°c (356°f, Gas mark 4).
  • Cut the tops off each pepper and keep to one side. Hollow out the insides of the peppers by removing seeds and the cores.
  • Cover the peppers with a little olive oil and place in the oven for 10 minutes.
  • In a medium saucepan, heat the olive oil. Add the red onion and fry on a medium heat for 3-4 minutes. Add the tomatoes, paprika, cumin, cayenne pepper and tomato puree followed by the Moroccan Grains. Stir to make sure everything is fully coated with the spice mix.
  • Once combined take off the heat and fold in the feta cheese. Fill the peppers with the grain mixture, put the tops back on, place in a baking dish and cook in the oven for 15 minutes.
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