Stuffed Bell Peppers with Hodgins Black Pudding, CousCous & Roasted Vegetables. 

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Stuffed Bell Peppers are easy to
make using 
minimal ingredients
and they are 
ready in no time

Stuffed Bell Pepper Ingredients:

Serves: 2 people
Preparation Time: 5 minutes
Cooking Time: 15 minutes

  • 2 bell peppers
  • 80g couscous
  • 200ml chicken stock (or just enough to cover the couscous)
  • 100g Hodgins Black Pudding
  • 50g courgette
  • 50g mushrooms
  • 50g onion
  • 2 garlic cloves
  • 1 tsp. of fresh basil, thyme, oregano
  • 1 tsp. of paprika


  1. Add the couscous to a bowl and barely submerge with hot chicken stock. Cover with a towel to allow the couscous to absorb.
  2. Cut the top inch off the bell pepper and hollow it out to form a cup-like shape. Drizzle with olive oil, salt and bake for 5-10 minute to slightly soften.
  3. In a frying pan, add 1 tbsp of olive oil with the finely chopped onion, mushroom, garlic, courgette and black pudding. Season with paprika, basil, thyme, oregano, salt and pepper. Fry for 10-15 minutes until browned and softened. Add the cooked couscous to the pan and mix. Remove from heat.
  4. Fill the bell peppers with the pudding & couscous mix.
  5. Top with some grated cheese and bake again for 10-15 minutes until the bell pepper is cooked through and soft.