August 5, 2021

Pesto, Feta and Veggie Bacon Stuffed Peppers

I've always believed that lunch should be just as tasty, inspiring and colourful as any other meal - it's still a key part of your day right? However, sometimes I desire a lighter meal, particularly in the warmer seasons, and these stuffed peppers are perfect for those sunny days.

Stuffed Roasted Peppers
Gorgeously Colourful Stuffed Peppers

A dreamy Mediterranean dish...

I strongly believe that it is so important to use the freshest ingredients possible here, if you can. Being a relatively small combination of different foods, if you can go for the best possible types of each one then each flavour will truly blend together so much better and, trust me, the result will be SO worth it!

I always make my own pesto (recipe coming soon!!) and use this in the recipe, so I would advise you to get a similar variety. The texture of these types of pesto will mix so perfectly with the giant couscous, and will just taste exceptional with the cherry tomatoes. These two flavours alone will transport you to a dreamy Italian island on a warm summer's day, what more could we want?

Colourful stuffed peppers in white dish with fresh basil
Roasted Pesto, Feta and Veggie Bacon Stuffed Peppers

Perfect for another day

What is also great about this dish is that they keep so well. Warmed up and served with a delicious Italian salad, they last for another two days and keep their fabulous texture, although I always add an additional spoonful of pesto, just to be on the safe side!

Stuffed pepper on a plate with a gold fork and knife
Roasted Peppers, broken into by Josie

Pesto, Feta and Veggie Bacon Stuffed Peppers

These Mediterranean-style stuffed peppers are such a hit, and a delicious choice for a lighter lunch. Filled with a sage-infused, cheesy and salty pesto mix, they will transport you to a dreamy Italian island with their gorgeous colour and flavour!











  • 3 red peppers, halved and de-seeded
  • 60g giant couscous
  • 18 cherry tomatoes
  • 4 fresh sage leaves, chopped
  • 2 cloves of garlic
  • 80g broad beans
  • 6 rashers of veggie bacon
  • 50g feta cheese, chopped
  • 2 tbsp basil pesto
  • 2 tbsp pine nuts
  • 1 pinch of dried oregano
  • 1 pinch of dried basil
  • 2 tbsp extra virgin olive oil (I LOVE to use sun-dried tomato oil!)


  1. Preheat an oven to 220°C / Fan 200°C / Gas Mark 7 and put a saucepan of water on to boil.
  2. Place the halved peppers into a large baking dish, brush over with a tablespoon of the oil and a sprinkling of salt, pepper and dried basil. Cook in the oven for roughly 10 minutes until slightly roasted and browned.
  3. In a small bowl, mix the garlic, dried oregano and remaining oil with some salt and pepper and mix together. Then drizzle this mixture over the cherry tomatoes and gently mix, making sure each tomato is covered with the marinade. Place in the oven and cook for 10 minutes until the tomatoes have browned slightly, and their skin has turned slightly wrinkly.
  4. Once the water has boiled, add the giant couscous, the chopped sage leaves, the broad beans and a pinch of salt and leave to cook for 8 minutes until cooked. (Both the giant couscous and broad beans should be tender, but not mushy!)
  5. Whilst the giant couscous is cooking, chop the rashers of bacon into small cubes and gently fry until crispy and browned.
  6. In another bowl, combine the pesto, bacon pieces, pine nuts, giant couscous, sage leaves, broad beans and feta cheese together and make sure everything is thoroughly mixed. Spoon the mixture into the halved peppers and gently place the cooked tomatoes on top. Place the peppers back in the oven and cook for a further 10 minutes until everything is hot and the feta cheese has ever-so slightly melted.
  7. Serve immediately! (I love to serve these peppers with a fresh Italian-style salad, but you can add a side of whatever you like.)
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Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!