Kahwa-Spiced Stuffed Bell Peppers with Couscous & Pomegranate

Plump bell peppers are stuffed with a fragrant couscous pilaf infused with kahwa, saffron, nuts, and dried fruits. Roasted until tender, they are finished with fresh pomegranate arils and rose petals for a striking, exotic main dish.

Ingredients (Serves 4)

• 4 large bell peppers (red, yellow, or orange), tops removed and seeds scooped
• 1 cup couscous
• 3 tbsp Kahwa + 1 cup warm water (diluted)
• 1 tbsp olive oil or ghee
• 1 small onion, finely chopped
• 2 tbsp raisins
• 2 tbsp dried apricots, chopped
• 2 tbsp almonds, slivered
• 2 tbsp pistachios, slivered
• ½ tsp cinnamon powder
• Salt & pepper to taste
• ¼ cup fresh pomegranate arils
• Rose petals for garnish

Method

Preheat oven to 180°C (350°F).

Heat oil in a pan, sauté onion until golden. Add raisins, apricots, almonds, pistachios, and cinnamon.

Stir in diluted kahwa, bring to a simmer, then add couscous. Cover and let it absorb liquid off-heat. Fluff with a fork.

Stuff couscous mixture into prepared bell peppers. Place them upright in a baking dish.

Bake for 25–30 minutes until peppers are tender but hold shape.

Garnish with pomegranate arils and rose petals before serving.

Flavour Profile: Sweet, spiced, nutty, floral, with a delicate smoky roasted pepper backdrop.

Unique Features & Benefits

Combines Kashmiri kahwa with Middle Eastern stuffed vegetable traditions.

Nutrient-rich with whole grains, dried fruits, and nuts.

A visually striking vegetarian centerpiece for feasts.

Nutritional Values (per stuffed pepper, approx.)

Calories: 290 kcal

Protein: 8 g

Fat: 12 g

Carbohydrates: 40 g

Fiber: 6 g