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🍽️ Peppers stuffed with couscous and sheep's cheese

409 kcal · 30 min · 4 servings

Ingredients

• 150 g couscous
• salt
• 2 shallots
• 3 garlic cloves
• 1 red chili pepper
• 180 g feta cheese
• 80 g black olives
• 50 g dried tomatoes in oil (equals about 4 pieces)
• 1 tbsp olive oil
• pepper
• nutmeg
• 2 tsp dried thyme
• 1 tsp dried oregano
• 5 large bell peppers
• 30 g pine nuts (2 tbsp)

Instructions

1. 1. Pour boiling, salted water over the couscous as indicated on the package.
2. 2. Let the couscous swell.
3. 3. Peel the shallots and the garlic.
4. 4. Finely chop the shallots and the garlic.
5. 5. Wash the chili peppers.
6. 6. Halve the chili peppers.
7. 7. Remove the seeds from the chili peppers.
8. 8. Finely chop the chili peppers.
9. 9. Crumble the sheep's cheese.
10. 10. Halve the olives.
11. 11. Drain the dried tomatoes.
12. 12. Heat the oil in a pan.
13. 13. Sauté the shallots and garlic until translucent over medium heat.
14. 14. Remove the pan from the heat.
15. 15. Mix the couscous with the shallots.
16. 16. Mix the couscous with the garlic.
17. 17. Mix the couscous with the chili.
18. 18. Mix the couscous with the olives.
19. 19. Mix the couscous with two-thirds of the sheep's cheese.
20. 20. Season the mixture with salt.
21. 21. Season the mixture with pepper.
22. 22. Season the mixture with freshly grated nutmeg.
23. 23. Season the mixture with thyme.
24. 24. Season the mixture with oregano.
25. 25. Clean the bell peppers.
26. 26. Wash the bell peppers.
27. 27. Cut off a lid from each bell pepper.
28. 28. Remove the seeds from the bell peppers.
29. 29. Fill the bell peppers with the couscous mixture.
30. 30. Add the dried tomatoes on top.
31. 31. Place the lids on the bell peppers.
32. 32. Place the stuffed bell peppers in a baking dish.
33. 33. Preheat the oven.
34. 34. Bake the bell peppers at 220 °C (convection 200 °C; gas: level 3–4).
35. 35. Bake the bell peppers for approx. 30 minutes.
36. 36. Distribute the bell peppers onto 4 plates.
37. 37. Remove the lids.
38. 38. Sprinkle the bell peppers with the remaining sheep's cheese.
39. 39. Sprinkle the bell peppers with pine nuts.

Nutrition per serving

• kcal: 409
• Protein: 17 g · Fett/Fat: 21 g · Carbs: 37 g