Filled Pointed Peppers with Tomato Couscous and Feta Cream

Summary

Ingredients

• 3 pointed peppers
• 50 g couscous
• 2 tablespoon tomato paste
• 4 tomato (s), dried, pickled in oil
• 0.5 teaspoon ½ cumin
• salt and pepper
• 1 onion (s), small
• 1 clove garlic
• 1 tablespoon oil from the jar the sun-dried tomatoes
• 150 g feta cheese
• 2 Table spoons milk
• pepper

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Instructions

1. Halve, core and wash the pointed peppers.
2. Pour approx. 50 ml of boiling water over the couscous or measure the amount of water according to the instructions on the packet. Stir in the tomato paste. Remove the sun-dried tomatoes from the oil, cut them into small pieces and mix with the couscous. Let it swell and add a little water if necessary. Season with cumin, pepper and a little salt.
3. Dice the onion and clove of garlic and sauté in the tomato oil. Crumble the feta cheese and add to the onion cubes with the milk. Heat carefully, stirring constantly, until a relatively even mass forms. Season with pepper.
4. Place the pepper halves side by side in a baking dish and fill with tomato couscous. Press the filling down a little. Spread the feta cream on top. Bake at 150 ° C hot air for about 20 minutes until the cheese takes on a little color on top.
5. Baguette and / or salad tastes good with it.