Stuffed peppers with couscous and lemon chutney
8 servings
30 minutes
Stuffed peppers with couscous and lemon chutney is an exquisite blend of Eastern and Russian culinary traditions. The couscous soaked in the aromas of coriander, cumin, and butter becomes soft and rich. Sweet peppers are filled with this stuffing, gaining a spicy note, while the tomato sauce with garlic, onion, and chili adds depth of flavor. But the true decoration of the dish is the lemon chutney that brings a refreshing tang with hints of mustard and curry. The taste is bright, rich, and multifaceted – sweet, spicy, and slightly tangy. This dish is perfect for both a weekday dinner and a festive table, highlighting the richness of flavor contrasts and the unique combination of ingredients. It pairs perfectly with aromatic white wine or fresh herbs.
1
Toast the almond flakes in a dry pan. Add couscous, raisins, and toasted almonds to a bowl. Boil vegetable broth and add it to the bowl.
- Flaked almonds: 50 g
- Couscous: 260 g
- Raisins: 40 g
- Vegetable broth: 600 ml
2
Let it sit for 5 minutes, stir with a spoon. Wash the coriander, tear the leaves, chop finely, and add to the couscous with butter. Season with salt, pepper, add sugar and cumin.
- Cilantro: to taste
- Butter: 1 tablespoon
- Sugar: 1 teaspoon
- Ground caraway: to taste
3
Cut off the top 'lid' of the bell pepper. Remove the seeds, wash it, and fill it with couscous. Close with the 'lid'.
- Bell pepper: 8 pieces
4
Clean the onion and garlic. Cut the chili pepper in half and remove the seeds. Finely chop the chili, onion, and garlic, and sauté in 3 tablespoons of olive oil. Add the tomatoes and bring to a boil. Season with salt, pepper, coriander, and cumin.
- Onion: 1 head
- Garlic: 2 cloves
- Dried chili pepper: 1 piece
- Olive oil: 7 tablespoons
- Canned tomatoes: 800 g
- Cilantro: to taste
- Ground caraway: to taste
5
Pour the sauce into a heat-resistant dish. Place the bell pepper and simmer covered in the oven at 160 degrees (Convection +) on the 2nd level from the bottom for 50-60 minutes.
- Bell pepper: 8 pieces
6
Boil milk in a large pot. Add lemon juice and let the milk curdle. Place a layer of cheesecloth in a sieve, strain the curdled milk. Squeeze out the liquid. Transfer the remaining cheese mass to a bowl. Season with salt, pepper, and 2 tablespoons of olive oil.
- Milk: 2 l
- Lemon juice: 4 tablespoons
- Olive oil: 7 tablespoons
7
Wash the lemons under hot water and dry them. Cut the lemons in half, remove the seeds and dice into 1 cm cubes. Fry mustard seeds in 2 tablespoons of olive oil. Add curry leaves, chili powder, and 1 tablespoon of sugar. Fry for a while longer, then extinguish with vinegar, add lemon cubes and cook for another 10 minutes until thickened.
- Lemon: 2 pieces
- Wholegrain mustard: 1 tablespoon
- Curry leaves: 30 g
- Chili powder: 1 teaspoon
- White balsamic vinegar: 1 tablespoon
8
Serve stuffed peppers with sauce. Cut cheese into pieces and distribute on top. Drizzle with lemon chutney and serve on the table.
