Stuffed peppers, tomatoes and mushrooms
6 servings
35 minutes
Stuffed peppers, tomatoes, and mushrooms are a vibrant dish of Greek cuisine infused with the aromas of the Mediterranean. Its roots trace back to the traditions of rural regions in Greece, where stuffed vegetables with grains and cheese are a true find for family gatherings. Tender couscous soaked in the juices of roasted vegetables harmonizes with creamy feta, tangy olives, and fresh mint, creating a rich, balanced flavor. A light nutty note from pine nuts complements the texture while a baked crispy crust adds appetizing appeal. This dish is perfect as a standalone vegetarian dinner or as a side to meat and fish. Each serving is a piece of Greek sunshine, joy, and home warmth.
1
Place the couscous in a bowl and cover with water (or vegetable/chicken broth) — just enough to cover the grains by half an inch. Leave until ready.
- Couscous: 175 g
- Water: to taste
2
Cut the peppers, mushrooms, and tomatoes in half. Remove the seeds from the vegetables and cut off the stems of the mushrooms. Place everything in a baking dish and put it in a preheated oven for 15-20 minutes.
- Red sweet pepper: 4 pieces
- Plum tomatoes: 4 pieces
- Yellow sweet pepper: 4 pieces
- Portobello mushrooms: 8 pieces
3
When the vegetables and mushrooms become slightly softer, take them out of the oven.
4
Fluff the couscous with a fork. Mix in feta, pine nuts, finely chopped olives, garlic, and mint.
- Feta cheese: 175 g
- Pine nuts: 50 g
- Pitted olives: 75 g
- Garlic: 3 cloves
- Fresh mint: 20 g
5
Add salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
6
Mix everything well.
7
Spread the couscous with a spoon into the previously baked vegetables and mushrooms. Drizzle with olive oil.
- Extra virgin olive oil: to taste
8
Put everything in the oven for another 15 minutes (or until ready, when the feta melts and a crispy crust forms on top).
9
Before serving, drizzle with olive oil again.
- Extra virgin olive oil: to taste