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Sweet chilli chicken stuffed peppers

 9 ratings

Prep Time:20 mins

Cooking Time:20 mins

Serves:2 Adults

Sweet chilli chicken stuffed peppers

This recipe is a great way to use leftovers from our sweet chilli chicken stir-fry or is a quick tasty recipe to start from scratch.


For the sweet-chilli chicken

  • 2 skinless and boneless chicken fillets
  • 4 tablespoons of sweet chilli sauce

For the stuffed peppers

  • 120g of cous-cous (boiled in water)
  • 4 bell peppers
  • sea salt and freshly ground black pepper to taste


If you are using leftovers from our sweet chilli chicken stir-fry, you can scale this recipe up or down depending on how much leftovers you have. 

  1. Preheat the oven to 180°C/ 350°F/ Gas Mark 4 
  2. If you are using leftovers, please skip step 3  
  3. Place the chicken fillets in a small ovenproof dish that they will fit snuggly into and spoon over the sweet chilli sauce, turning to coat them evenly. Cover tightly with tin foil and place in the oven for 20 minutes or until cooked through and tender. Remember to wash your hands with warm soapy water after handling raw chicken 
  4. While the chicken is cooking, place the couscous in a saucepan with boiling water and cook according to packet instructions 
  5. Once cooked, place the chicken on a chopping board and chop up finely 
  6. In a bowl, mix together the couscous and chicken 
  7. Cut the top off each pepper and remove and discard the seeds and cores. Spoon the couscous mixture into the peppers 
  8. Grill the peppers lightly until they brown slightly 
  9. Season lightly with salt, if using and plenty of black pepper 

What you will need

  • Casserole dish
  • Chopping board
  • Chopping knife
  • Kitchen scales
  • Saucepan

Serving suggestions

Serve with a side salad

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