Recipes Plant-based cheese BBQ Stuffed Capsicums (Recipe from Angel Food Recipe Club)
BBQ Stuffed Capsicums (Recipe from Angel Food Recipe Club)

BBQ Stuffed Capsicums (Recipe from Angel Food Recipe Club)


  1. Cook the couscous with the 1 tablespoon of vegan ‘chicken’ flavoured stock powder (add to water).
  2. Heat 2 tablespoons of oil in a pan over medium heat. Add onions and cook for 5 mins, until soft.

  3. Add the za’atar and garlic, and cook for another minute.

  4. Stir in the brown sugar and cook for a further 3 mins. Afterward, take it off heat.

  5. Add the red wine vinegar and then combine with the cooked couscous.

  6. Add the cubed Angel Food Dairy-Free Cheddar Cheese, dates, nuts, remaining olive oil, half the Italian parsley, and season to taste.

  7. If you’re using a bbq, wrap the capsicum in foil and cook for 20 mins, turning them every so often. Alternatively, cook them in the oven without foil for 20 mins on 200°C bake or 180°C fan-bake. Once cooked, gently slice the tops off with a knife, making sure you don’t cut through the middle. Scoop out the seeds.

  8. Stuff the capsicum with the couscous mix, sprinkle with the leftover Italian parsley, and enjoy!


  • 1 tablespoon of vegan ‘chicken’ flavoured stock powder

  • ½ a cup of couscous

  • 4 tablespoons olive oil

  • 1 red onion, sliced

  • 1 garlic clove, crushed

  • 1 ½ tsp za’atar (alternatively use a mixture of coriander and cumin)

  • 1 tablespoon of brown sugar

  • 2 tablespoons red wine vinegar

  • 20g of pistachios, toasted (alternatively use pine nuts and/or sunflower seeds)

  • 20g hazelnuts, toasted and roughly chopped (or use toasted almonds)

  • 3 plump dates, finely chopped

  • 1 large handful of Italian parsley, chopped

  • 4 large capsicums (red & green are best as they hold shape)

  • 80g of Angel Food Dairy-Free Cheddar Cheese, small cubes.

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