Stuffed Pointed Peppers with Couscous and Feta

Name: Stuffed Pointed Peppers with Couscous and Feta
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: European
Ingredients: 150 g Feta cheese; 1 bunch Fresh parsley; 2 tbsp Olive oil; 200 g Pearl Couscous; 300 ml Vegetable stock; 0.5 tsp Black Pepper; 1 tsp Salt; 200 g Cherry tomatoes; 2 clove Garlic clove; 1 pcs Onion; 4 pcs Pointed Peppers

55 min

4 servings

Medium

Stuffed Pointed Peppers with Couscous and Feta

These flavorful pointed peppers are stuffed with a hearty mix of couscous, feta, and aromatic herbs, then baked until tender. A delicious and satisfying vegetarian dish.

Steps

Preheat your oven to 180°C (350°F) circulating air. Wash the pointed peppers, halve them lengthwise, and remove the seeds. Finely chop the onion and mince the garlic. Roughly chop the fresh parsley and halve the cherry tomatoes.

Bring the vegetable broth to a boil. Place the couscous in a bowl, pour the hot broth over it, add 0.25 tsp of salt and 0.5 tbsp of olive oil. Cover and let it swell for 5 minutes.

Heat the remaining 1.5 tbsp of olive oil in a pan. Add the chopped onion and minced garlic and sauté until translucent. Transfer the sautéed onion and garlic to the bowl with the couscous. Add the feta cheese, cherry tomatoes, chopped parsley, the remaining 0.75 tsp salt, and 0.5 tsp black pepper. Mix everything well.

Fill the halved pointed peppers generously with the couscous mixture. Place the stuffed peppers in a baking dish and bake in the preheated oven for about 25-30 minutes, or until the peppers are tender and slightly browned.