These Moroccan Stuffed Romano Peppers are simple to prepare yet deeply flavourful, featuring harissa-braised chickpeas and lemony giant couscous.
Sweet roasted Romano peppers filled with lemony giant couscous and spiced harissa chickpeas make a vibrant, easy weeknight dinner. Bright, aromatic and entirely plant‑based, this recipe delivers Moroccan-inspired flavours with minimal fuss.
Stuffed peppers can sometimes feel like a tired vegan option when they arrive at a table stuffed with bland rice or stodgy couscous. This version avoids that trap by layering lively, well-seasoned components: fragrant harissa, zingy lemon and fresh coriander lift the dish, while roasted Romano peppers keep their shape and add sweetness.
What you need to make your stuffed Romano Peppers
Ingredients
Romano peppers are the long, pointed peppers now widely available. Their thinner flesh roasts quickly without going soggy and holds a good shape when stuffed. If you only have standard bell peppers, they work too—just roast them a little longer.
In the US, Romano peppers are often called Ramiro or Sweet Pointed peppers.
Giant couscous (also called pearl couscous) is different from standard couscous: it needs boiling like pasta rather than just soaking. If you swap in regular couscous, follow the packet instructions and fold in the lemon, oil and spinach afterwards to avoid a sticky mess.
Tinned chickpeas are a convenient shortcut here—just rinse them well before use. They braise in the harissa sauce to become soft and richly flavoured.
Harissa paste adds warm, smoky heat and a distinctly North African aroma. Use the version you prefer; rose harissa adds floral notes if you have it on hand.
Lemon brings essential brightness. If you want a more pronounced preserved-Moroccan character, finely chopped preserved lemon can be used instead of fresh juice.
Fresh coriander (cilantro) finishes the dish with herbaceous freshness. A little mint would also be lovely.
Variations on your Moroccan Stuffed Romano Peppers
For extra sweetness and texture, stir orange‑soaked raisins into the couscous. If you prefer not to stuff pepper halves, roast and slice the peppers, then toss them with the couscous and chickpeas to create a warm salad or a colourful side for a barbecue.
For more quick and easy vegan recipes see Kate Ford’s collection of simple plant‑based meals.
If you try this dish, please share a photo tagging @thevegspace or using the hashtag #thevegspace. Seeing your attempts helps keep simple vegan recipes alive and shared.
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You might also enjoy other vegan recipes such as Easy Greek Gigantes Beans, Vegan Garlic Bread, Black Bean & Chipotle Chilli or Mini Biscoff Cheesecakes—simple, satisfying dishes from the same kitchen.
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📖 Recipe
Moroccan Stuffed Romano Peppers
Kate Ford | The Veg Space
These peppers combine harissa-braised chickpeas with lemony giant couscous for a vibrant, quick vegan main course.
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4 people
Calories (per serving): 270 kcal
Ingredients
- 4 romano peppers
- 1 teaspoon vegetable stock powder
- 100 g wholewheat giant couscous
- 1 lemon (juice)
- 2 tablespoons olive oil
- Handful baby spinach
- ½ red onion, finely chopped
- 400 g tinned chickpeas, rinsed and drained
- 1 tablespoon tomato purée
- 1 tablespoon harissa paste (or rose harissa)
- 200 ml boiling water
- 1 teaspoon stock powder
- Fresh coriander, chopped, to finish
Instructions
- Preheat the oven to 180°C / 350°F / Gas Mark 4. Halve the peppers lengthways, brush lightly with oil and place cut-side up on a baking tray. Roast for 10 minutes until softened but still holding their shape.
- Meanwhile, bring a small saucepan of water to the boil with the stock powder. Add the giant couscous and boil for 6–8 minutes until just cooked. Drain, return to the pan, squeeze in the lemon juice, stir in the olive oil and baby spinach, then season with salt and black pepper. Keep warm.
- Heat a little oil in a frying pan over medium heat. Add the chopped red onion and cook for 3–4 minutes until softened. Add the drained chickpeas, tomato purée, harissa paste, the 200 ml boiling water and the teaspoon of stock powder.
- Bring to a boil, then reduce the heat and simmer for about 5 minutes until the sauce has thickened to a sticky braise that coats the chickpeas. Taste and adjust seasoning if needed.
- To assemble, spoon the giant couscous into each roasted pepper half, top with the harissa-braised chickpeas, and return to the oven for 3–4 minutes to heat through. Scatter over chopped coriander and serve immediately.
Nutrition (per serving)
- Calories: 270 kcal
- Carbohydrates: 39 g
- Protein: 9 g
- Fat: 10 g
- Fiber: 7 g
If you try this recipe, please let us know how it went—tag @thevegspace or use #thevegspace when sharing your photos.