Stuffed Peppers with Couscous and Chickpeas | Mediterranean Delight
(0)
45 min
Quick
Sezamo
Jumătăți de ardei grași copți la cuptor, umpluți generos cu un amestec savuros de cușcuș pufos, boabe de năut, roșii cherry dulci și brânză feta rumenită cu oregano. O rețetă mediteraneană completă, colorată și hrănitoare.
Preparation method
Preparing the vegetables and couscous
Preheat the oven to 200°C. Place the couscous in a heatproof bowl, pour over 200 ml of hot, lightly salted water, cover with a plate and let it hydrate for 5 minutes, then fluff it with a fork.
Wash the red bell peppers and cut them in half lengthwise. Carefully remove the seeds and white inner membranes, keeping the stems intact for support.
Finely chop the red onion, crush the garlic cloves, and cut the cherry tomatoes into quarters. Rinse and drain the canned chickpeas well.
Chef's tip
For an extra crunchy note, you can add a handful of toasted pine nuts or walnuts to the filling.
The stuffed peppers keep well in the refrigerator for up to 3 days and are just as delicious served cold for lunch.
27 min
Under an hour
