Stuffed Peppers with Couscous and Feta | Mediterranean Flavor
(0)
50 min
Under an hour
Sezamo
Ardei grași copți la cuptor, umpluți cu cușcuș aromat, roșii cherry dulci, măsline negre, verdețuri proaspete și brânză feta rumenită. O cină mediteraneană completă, sănătoasă și plină de culoare.
Ingredients
Preparation method
Ingredient preparation
Preheat the oven to 190°C. Wash the red bell peppers, cut them in half lengthwise, and carefully remove the seeds and white inner membranes, keeping the stems for presentation.
Place the couscous in a spacious bowl, add half a teaspoon of sea salt, and pour in 180 ml of boiling water. Cover the bowl with a plate and let it sit for 5-7 minutes to hydrate, then gently fluff it with a fork.
Cut the cherry tomatoes in half, finely chop the red onion and garlic, slice the black olives, and finely chop the fresh parsley.
Chef's tip
You can also add a few lightly toasted pine nuts or a little grated lemon zest to the couscous for a refreshing citrus note.
The stuffed peppers can be stored in the refrigerator for up to 3 days in an airtight container and can easily be reheated in the oven.
27 min
Under an hour
