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🍽️ Peppers stuffed with couscous and feta on oregano tomatoes

488 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 1 L
• vine tomatoes 6 pcs
• olive oil 6 tbsp
• salt pinch
• pepper, black ground pinch
• pepper, red 2 pcs
• pepper, yellow 2 pcs
• couscous 300 g
• paranuts 50 g
• oregano, dried 20 g
• feta 300 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Bring the broth to a boil in a pot.
3. 3. Wash the tomatoes thoroughly.
4. 4. Slice the tomatoes into thin rounds.
5. 5. Place the tomato slices in a baking dish.
6. 6. Drizzle two tablespoons of olive oil over the tomatoes.
7. 7. Pour five tablespoons of the hot broth over the tomatoes.
8. 8. Season the tomatoes with salt and pepper.
9. 9. Wash the peppers.
10. 10. Cut the peppers in half lengthwise.
11. 11. Remove the stems and seeds from the pepper halves.
12. 12. Place the pepper halves cut-side up on top of the tomatoes.
13. 13. Add two tablespoons of olive oil into the pepper halves.
14. 14. Season the inside of the peppers with salt and pepper.
15. 15. Place the baking dish in the oven for about 10 minutes.
16. 16. Add the couscous to the pot with the remaining broth.
17. 17. Set the pot aside.
18. 18. Let the couscous swell for about 10 minutes covered.
19. 19. Heat a pan without fat over medium heat.
20. 20. Chop the pecans roughly.
21. 21. Toast the pecans in the hot pan for about 2 minutes.
22. 22. Shake the pan occasionally so the nuts do not burn.
23. 23. Remove the pecans from the pan and set them aside.
24. 24. Take the baking dish out of the oven.
25. 25. Remove the pepper halves from the dish.
26. 26. Place the pepper halves on a plate.
27. 27. Let the peppers cool down.
28. 28. Crumble the feta cheese with your hands.
29. 29. Distribute the feta and oregano over the tomatoes.
30. 30. Place the baking dish back in the oven for about 4 minutes.
31. 31. Season the couscous finally with salt and pepper.
32. 32. Fill the couscous into the cooled pepper halves.
33. 33. Take the tomatoes with feta out of the oven.
34. 34. Plate the stuffed peppers and the tomatoes.
35. 35. Sprinkle the dish with the toasted pecans.
36. 36. Serve the food immediately.

Nutrition per serving

• kcal: 488
• Protein: 15 g · Fett/Fat: 29 g · Carbs: 43 g