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Stuffed Pointed Peppers with Couscous & Feta | Baked
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45 min
Under an hour
Knuspr-Küche
Süße rote Spitzpaprika, gefüllt mit lockerem Couscous, aromatischen getrockneten Tomaten, Zwiebeln und Kräutern, im Ofen mit feinem Feta goldbraun überbacken und mit gerösteten Pinienkernen garniert. Ein herrlich aromatisches mediterranes Ofengericht!
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Wash the red pointed peppers, cut them in half lengthwise and carefully remove the core. Place the pepper halves cut side up in a suitable baking dish.
Finely dice the red onion and garlic cloves. Cut the sun-dried tomatoes into small pieces. Wash the parsley, shake dry and finely chop.
Preparing the Filling
Bring the vegetable stock to a boil in a small saucepan. Place the couscous in a bowl, pour the hot vegetable stock over it, cover and let absorb for about 5 to 10 minutes until the liquid is fully absorbed.
Chef's tip
For a fruity touch, a few fresh cherry tomatoes can be halved and placed around the pepper halves in the dish before baking.
Leftovers can easily be reheated the next day or even enjoyed cold as a Mediterranean office snack.
Ingredients
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