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Mediterranean Stuffed Peppers with Fish, Couscous & Goat Cheese

Stuffed peppers are a perfect example of how food speaks so many languages; you’ll find them in cuisines all around the world, each with its own unique twist. They’re simple, versatile, and always delicious. Traditionally, they’re filled with a mix of ingredients like meat, veggies, cheese, rice, or sauce, then baked to perfection. No matter where you’re from, there’s a version of this dish that feels like home. 

But after switching to a pescatarian diet, I started experimenting with new ways to enjoy this classic dish. My goal was to pack it with a good source of protein without using meat or chicken.

Now, I see stuffed peppers as the perfect way to use up leftovers; whether it’s couscous, quinoa, rice, fish or extra veggies. They make a quick, satisfying dinner for one and an easy, crowd-pleasing side dish. In the summer, they’re especially great alongside a barbecue. Simple, wholesome, and full of flavour... what’s not to love?


Ingredients:

  • 1 white fish fillet (fresh or defrosted)
  • 3 bell peppers (red, yellow, or green), whole, hollowed out, and deseeded
  • 1 cup couscous
  • 1 onion, finely diced
  • 3 garlic cloves, crushed
  • 1 cup mixed frozen vegetables (defrosted)
  • 1 tbsp tbsp dried Italian herbs
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Goat cheese - or you can swap it for feta (I love using goat cheese because it adds a subtle sweetness to the dish)
  • Salt & black pepper, to taste
  • Goat cheese, crumbled


Instructions:

Step 1: Preheat the Oven

  • Preheat your oven to 200°C (400°F).

Step 2: Cook the Fish

  • Place the fish fillet in a shallow baking dish.
  • Add the lemon juice, 1 tablespoon of olive oil, the crushed garlic and some seasoning.
  • Cover with foil and bake for 10 minutes, or until the fish is fully cooked and flakes easily with a fork.
  • Remove from the oven and gently break the fish into bite-sized pieces, keeping any flavourful cooking liquid to enhance the dish. Set aside.

Step 3: Roast the Peppers

  • Lightly brush the whole hollowed-out peppers with olive oil.
  • Place them upright in a baking dish so they stay in place.
  • Roast for 10 minutes, until they soften but still hold their shape.

Step 4: Prepare the Couscous

  • In a bowl, add 1 cup of couscous.
  • Pour 1 1/4 cups of boiling water over it.
  • Cover the bowl and let it sit for 5 minutes.
  • After 5 minutes, fluff the couscous with a fork to separate the grains.

Step 5: Cook the Vegetables

  • Heat 1 tablespoon of olive oil in a pan over medium heat.
  • Add the diced red onion and sauté for 2-3 minutes, until softened.
  • Stir in the mixed vegetables, season with salt, pepper and dried Italian mixed herbs and cook for another 5 minutes, stirring occasionally.

Step 6: Combine Everything

  • In a large mixing bowl, combine the cooked couscous, sautéed vegetables, and flaked fish.
  • Give it a taste and adjust the seasoning as needed.
  • Crumble in the goat cheese and mix everything gently.

Step 7: Stuff the Peppers

  • Take the roasted peppers and carefully fill each one with the couscous mixture.
  • Press down lightly to pack the filling inside.

Step 8: Bake Again (Optional for Extra Flavour)

  • Place the stuffed peppers back in the oven for 5-10 minutes to warm through and allow the flavours to meld.
  • Serve warm and enjoy with a side of green salad!

💬 I’d love to hear your thoughts! If you try this recipe, let me know how it turned out. 

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Location: Brighton, Brighton and Hove, UK

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