Stuffed Peppers with Couscous
With recipe
Stuffed peppers with couscous and tomato sauce make a great vegetarian lunch. The zucchini and feta cheese filling is quick to make. Curry powder adds flavor and a great color!
INGREDIENTS
FOR THE FILLING
1 tsp oil (e.g., rapeseed oil)
50g instant couscous
180ml vegetable broth
200g feta cheese (45% fat)
¼ zucchini (0.25 = approx. 50g)
1-2 tsp lemon juice
½ tsp curry powder
FOR THE TOMATO SAUCE
2 tsp oil (e.g., rapeseed oil)
½ red onion
¼ zucchini (0.25 = approx. 50g)
250g passata
1 tsp Italian herbs
ALSO
1 red bell pepper
1 yellow bell pepper
1-2 sprigs fresh parsley
Salt and pepper
Sweet paprika
PREPARATION
1. For the filling, heat the oil in a small saucepan, add the couscous, and sauté briefly. Deglaze with vegetable stock and bring to a boil. Turn off the heat, cover, and let the couscous swell for 10 minutes.
2. Meanwhile, wash the bell peppers and zucchini. Halve the bell peppers at the base, remove the core, and rinse again. Trim the zucchini and finely dice it with the feta cheese.
3. Fluff the couscous with a fork, place it in a bowl, and mix with the zucchini and feta cheese cubes. Season the filling generously with salt, pepper, paprika, and curry powder, and season with lemon juice.
4. Preheat oven to 180°C (convection oven 160°C). For the tomato sauce, wash and trim the zucchini and peel the onion. Finely dice both.
5. Heat the oil in a saucepan. Sauté the zucchini and onion cubes for a few minutes until translucent, deglaze with the passata, and simmer for 10 minutes. Season with salt, pepper, paprika, and Italian herbs.
6. Pour the tomato sauce into the casserole dish and place the bell pepper halves inside. Fill each bell pepper half with 2-3 tablespoons of the filling. Bake in the preheated oven for about 25 minutes. Rinse the parsley, drain, and finely chop. Sprinkle the stuffed bell peppers with parsley and serve. Enjoy!
