Filled Pointed Peppers with Couscous
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large pointed peppers, red
- 100 g couscous
- 200 g sheep cheese (feta)
- 30 g olives, reen, pitted and finely chopped
- 2 cloves garlic, chopped
- 1 onion (s), finely diced
- 1 tablespoon thyme, chopped
- 1 tablespoon basil, chopped
- 4 tablespoon olive oil
- 1 small Can (s) tomato (s), peeled (240 g drained weight)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut off the stem end of the peppers and remove the seeds and the white partitions from the pointed peppers with your finger. Then wash inside and outside and pat dry with kitchen paper. Put aside.
- Prepare the couscous according to the package instructions, fluff with a fork and let cool down briefly.
- Crumble the sheep`s cheese with your hands and add to the couscous along with the garlic, 2 tablespoons of olive oil, olives and herbs and mix. Season with salt and pepper.
- Fill the peppers with the couscous-sheep cheese mixture and layer in an ovenproof baking pan that has been brushed with oil.
- Heat 2 tablespoons of oil in a pan, sauté the onion, add the tomatoes and bring to the boil briefly. Season to taste with salt and pepper. Pour the tomato sauce over the peppers.
- Cover and cook in the preheated oven at 180 ° C top / bottom heat for approx. 40 - 50 minutes.
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