Peppers stuffed with couscous
4 servings
20 minutes
Peppers stuffed with couscous is another interesting option for preparing stuffed vegetables. Unlike the usual meat and rice filling, this recipe includes cheese, and the main character, couscous, adds a pleasant nutty flavor to these cabbage rolls. According to this recipe, it does not need to be pre-cooked, otherwise it will become hard. But it is better to blanch the pepper, this will allow it to become more elastic and retain its color. The filling of zucchini, onions, sweet cherry tomatoes and parsley is prepared in olive oil with the addition of feta cheese. For greater piquancy, it can be replaced with any cheese with a pronounced smell, such as sheep or goat. You can constantly experiment with the filling for stuffed peppers: pour mushroom broth over cereals, add meat, nuts or dried fruits.
1
Preheat the oven to 200 degrees. Place the couscous in a small bowl and pour boiling broth over it. Stir and let the broth absorb completely.
- Couscous: 150 g
- Chicken broth: 250 ml
2
Cut off the tops of the peppers, remove the seeds and membranes. Bring salted water to a boil in a large pot and immerse the peppers for five minutes. Remove and immediately place in a bowl of cold water to stop the cooking process. Then gently dry the peppers with a paper towel and set aside.
- Sweet pepper: 4 pieces
- Salt: to taste
3
Finely slice the onion and zucchini. Place in a pan with heated olive oil and sauté for five to seven minutes until soft. Add quartered cherry tomatoes, parsley, and dried oregano, sauté for another minute, and remove from heat. Add cooked couscous and feta cheese to the pan, season with salt and pepper, and mix.
- Onion: 1 head
- Zucchini: 1 piece
- Olive oil: 2 tablespoons
- Cherry tomatoes: 200 g
- Parsley: 40 g
- Oregano: 0.5 teaspoon
- Feta cheese: 200 g
- Salt: to taste
- Ground black pepper: to taste
4
Tightly stuff the peppers with the prepared mixture, place them in a greased dish, and bake for about twenty minutes.
- Olive oil: 2 tablespoons