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
- 4 bell pepper (s)
- 1 onion (s)
- 2 tomato (s)
- 250 g couscous (instant)
- 100 g sheep cheese
- 200 g mozzarella
- Coriander powder
- cumin
- tomato paste, or ketchup
Print Recipe
Pin Recipe 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.
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