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Stuffed Pepper Skulls


  • 4 orange bell peppers
  • 160g/1 cup of couscous
  • 100g/4oz of feta cheese
  • 50g/2oz of pine nuts
  • 100g/4oz of sundried tomatoes
  • A handful of olives
  • 2 tbsp of basil

Products used:


  1. Preheat the oven 200°C/390°F.
  2. Cut the tops off the peppers and deseed them. Carefully cut eyeholes and skeletal grins in the front of each pepper with a sharp knife.
  3. Put the couscous in a large bowl with 300ml/1.25 cups of boiling water. Stir and cover the bowl before leaving it to stand for roughly 10 minutes.
  4. Drain the couscous and then mix it with the feta, basil, olives, tomatoes and pine nuts.
  5. Stuff the mixture into each pepper and place the pepper tops back on.
  6. Place them on a Typhoon Cast Iron Dish in the oven and bake for 12 minutes.