Stuffed Peppers with Couscous

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Wash, halve and core the peppers.
Prepare the couscous in water or vegetable stock as instructed.
Mix the couscous with the chopped onion and the chopped tomatoes and season with oriental cumin and coriander. Crumble the sheep`s cheese and mix with the couscous.
Fill the pepper halves with the couscous and cover with a slice of mozzarella. Cook in a baking dish with a little water or broth in the oven at 200 degrees for about 30 minutes.
I mix the stock with tomato paste and ketchup to make a delicious sauce.
Potatoes or baguettes go well with this.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.