Name: Moroccan Stuffed Romano Peppers
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 4 romano peppers; 1 tsp vegetable stock powder; 100 g wholewheat giant couscous; 1 lemon; 2 tbsp olive oil; handful baby spinach; 1/2 red onion; 400 g tinned chickpeas; 1 tbsp tomato purée; 1 tbsp harissa paste ((or rose harissa)); 200 ml boiling water; 1 tsp stock powder; fresh coriander

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These Moroccan Stuffed Romano Peppers are super-simple to make, but incredibly tasty, with harissa-braised chickpeas and lemony giant couscous.

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Sweet, roasted romano peppers, lemony giant couscous and harissa-braised chickpeas... these Moroccan Stuffed Peppers make a surprisingly simple supper that looks great and tastes even better.

Stuffed peppers are such a vegan cliché aren't they? I must admit that my heart sinks when I go to a restaurant and they are the only vegan option... often stuffed with dry and flavourless rice or cous cous.

But fear not.... these little beauties are a long way from that. Fragrant harissa, zingy lemon and fresh coriander mean they are packed with the flavours of Marrakesh. And what's more, they are easy to make too.

What you need to make your stuffed Romano Peppers

Ingredients

Romano peppers are the long, pointy ones now quite widely available in supermarkets. They work well for these stuffed peppers because their flesh is quite a bit thinner than a standard pepper, so they can be roasted quickly without turning soggy, but hold their shape. But of course you could use standard peppers if that's what you have to hand, just roast them for a little longer than the recipe suggests.

US readers might know Romano Peppers better as Ramiro peppers or Sweet Pointed peppers.

Giant couscous Do remember that there's a big difference (quite literally!) between couscous and giant couscous - the former can be cooked just by soaking in boiling water or stock, but the latter needs boiling in a saucepan like rice or pasta.

If you can't get hold of giant couscous, it is fine to use standard couscous instead, BUT please don't follow the recipe instructions or you'll end up with a sticky, soggy mess (as some of my recipe testers realised!). Just follow the cooking instructions on the packet then add the lemon, olive oil and baby spinach.

Tinned chickpeas I hardly ever soak and boil my own chickpeas as tinned ones are just so good. Rinse them well before using.

Harissa paste Harissa is one of those ingredients that immediately transports my tastebuds for a mooch around Marrakesh. I actually used Rose Harissa* which is even better, fragrant and exotic, but the 'normal' stuff is fab too, so do use whatever is lurking in your cupboard.

Lemon A zing of fresh lemon makes such a difference to this recipe. If you like, you could use two preserved lemons, finely chopped, instead (or as well as!) for a really authentic Moroccan flavour.

Fresh coriander The final flourish - a really lovely fresh herb. You could add a little fresh mint too if you like.

Variations on your Moroccan Stuffed Romano Peppers

As an afterthought, looking at the pictures, I should have included some orange-juice soaked raisins to the couscous for an extra Moroccan twist - why not give it a go?

Or if you find stuffing the pepper halves too much of a faff, you could slice the peppers before roasting, then just toss everything together and serve it as a couscous dish instead, or even a side salad for a BBQ or Moroccan feast.

Vegan in 15 Cookbook

There are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15'*.

Hop over to Amazon for a look. Thanks for your support!

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Moroccan Stuffed Romano Peppers

Kate Ford | The Veg Space

These Moroccan Stuffed Romano Peppers are super-simple to make, but incredibly tasty, with harissa-braised chickpeas and lemony giant couscous.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Main

Cuisine Moroccan

Servings people

Calories 270 kcal