Honey-Harissa Feta Stuffed Peppers

Honey-Harissa Feta Stuffed Peppers

Rating
4.50rating out of 5

(1106 reviews from our customers)

Prep Time

40 min

Cuisine

Moroccan

Use within

5-6 days

Harissa is a warm North African chilli paste. Here we’ve used it two ways. Firstly by combining it with honey, it becomes a sweet glaze for the roasted vegetables. Secondly, by mixing it with a little balsamic vinegar, you create a sharp chilli dressing to cut through the warm bulgur wheat and baked feta.

Prep Time

40 min

Cuisine

Moroccan

Use within

5-6 days

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In Your Box
Ingredients for 2 people (double for 4)
Red-onion
1 red onion
bulgur-wheat
150g bulgur wheat †
Red-pepper
1 red pepper
garlic-clove
1 garlic clove
Balsamic-vinegar
1 tbsp balsamic vinegar †
Harissa-paste
2 tbsp harissa paste
Feta-cheese
200g Greek feta cheese †
Courgette
1 courgette
Carrot
1 carrot
honey-pot
25g honey
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 130g bulgur wheat<span class="strong">†</span>
  • 1 red pepper
  • 1 garlic clove
  • 1 balsamic vinegar sachet (15ml)<span class="strong">†</span>
  • 1 harissa paste sachet (40g)
  • 100g Greek feta cheese<span class="strong">†</span>
  • 1 courgette
  • 1 carrot
  • 25g honey
Typical Values per 100g per serving
Energy 548 kJ
131 kcal
2747 kJ
658 kcal
Fat
of which saturates
5.2 g
3.3 g
26 g
16.5 g
Carbohydrate
of which sugars
16.2 g
5.1 g
81.1 g
25.6 g
Fibre 3.2 g 16.3 g
Protein 5.8 g 29 g
Salt 0.69 g 3.46 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
130g bulgur wheat
WHEAT
1 red pepper
1 garlic clove
1 balsamic vinegar sachet (15ml)
wine vinegar, concentrated grape must, potassium METABISULPHITE (E224)
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate.
100g Greek feta cheese
pasteurised sheep MILK, pasteurised goats MILK, salt, culture, microbial rennet
1 courgette
1 carrot
25g honey
blossom honey
Allergens
  • Allergens highlighted by † (wheat-gluten, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Honey-Harissa Feta Stuffed Peppers

Boil a kettle and preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel the carrot[s] and cut into batons

Cut the courgette[s] into batons

Cut the red onion[s] into quarters (keeping the peel on)

Cut the red pepper[s] in half

2 Honey-Harissa Feta Stuffed Peppers

Place the vegetables on a baking tray (use two if necessary) and drizzle with 1 tbsp [2 tbsp] olive oil

Season with salt and pepper 

Put the tray in the oven for 20 min or until the vegetables are tender with a slight bite

3 Honey-Harissa Feta Stuffed Peppers

Meanwhile, add the bulgur to a pot with plenty of salted boiled water over a high heat

Cook for 8-10 min or until tender with a slight bite, then drain and return to the pot

4 Honey-Harissa Feta Stuffed Peppers

Meanwhile, combine the balsamic vinegar with half the honey, half the harissa paste and 2 tsp [4 tsp] olive oil

Reserve the remaining honey and harissa for the next step

Season with salt and pepper – this is your harissa dressing

5 Honey-Harissa Feta Stuffed Peppers

Peel and finely chop (or grate) the garlic

Combine the remaining harissa paste with the remaining honey and the chopped garlic 

Season with salt and pepper and mix well to combine – this is your honey harissa mixture for the next step

6 Honey-Harissa Feta Stuffed Peppers

Divide the feta evenly (for stuffing the pepper halves)

Remove the vegetables from the oven 

Stuff the peppers with the feta

Transfer the cooked onions to a chopping board

Spoon the honey harissa mixture over the carrots and courgettes

7 Honey-Harissa Feta Stuffed Peppers

Return the tray to the oven for 10 min or until the feta has softened

Meanwhile, once the onions are cool enough to handle, cut the root ends off and discard the skin

Once done, mix the carrots, courgettes and onion through the fluffed bulgur wheat and season with salt and pepper

8

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Serve the stuffed roast peppers over the bulgur wheat

Drizzle all over with your harissa dressing 

Enjoy!

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