Mediterranean delights from the oven
Wine with food means turning vegetable dishes such as stuffed peppers with couscous and feta into a fully-fledged moment of pleasure with the right wine accompaniment. Wine and food go together perfectly in this recipe and show how aromatic Mediterranean cuisine can be in everyday life. Juicy peppers are cooked in the oven and filled with a mixture of fluffy couscous, creamy, salty feta, a little lemon zest, fresh herbs and mild spices, so that the texture and taste are harmoniously balanced in every bite. The light cereal note of the couscous provides a gentle foundation, while the feta, garlic and olive oil add depth and spice. Oven cooking combines the sweetness of the peppers with the Mediterranean flavors of the filling to create a dish that is light, filling and versatile – ideal for a relaxed dinner with friends or as a sophisticated vegetarian main course.
Ideal wine pairing: Rosé de Provence AOC (Provence, France)
A classic Rosé de Provence AOC from the south of France is the ideal wine to accompany stuffed peppers with couscous and feta, as it combines lightness, freshness and Mediterranean aromas. Its light colors and delicate aromas of red berries, citrus fruits and a hint of white flowers meet a subtle herbal spiciness reminiscent of garrigue, thyme and rosemary – exactly the same notes that can also resonate in the filling of the peppers. The lively but not aggressive acidity of the rosé ensures that the dish never seems heavy despite the feta and olive oil, but remains lively and juicy on the palate. At the same time, the gentle fruit harmonizes with the sweetness of the peppers without masking the creamy, salty character of the feta. The result is a harmonious interplay in which wine and food enhance each other and create a Mediterranean flavor profile.
Further wine recommendations for this dish
Bardolino Chiaretto DOC (Veneto, Italy)
This delicate rosé from Veneto has a playful, red berry fruit and a fine floral note that goes perfectly with the light sweetness of the peppers and the creamy texture of the feta. The light body and moderate acidity keep the dish pleasantly fresh, while the subtly tart note on the finish elegantly picks up on the herbal aromas in the couscous filling. Thanks to its rather low tannin content, the wine remains very accessible and allows the delicate bell pepper skin to speak for itself undisturbed. Bardolino Chiaretto DOC is also ideal when the dish is served at lukewarm temperatures – for example as a Mediterranean summer meal on the terrace.
Pinot Noir Rosé Pfalz QbA (Pfalz, Germany)
A rosé made from Pinot Noir from the Palatinate combines cool red fruit, elegance and a juicy structure, making it a versatile accompaniment to vegetarian oven dishes such as stuffed peppers. Aromas of redcurrants, strawberries and a hint of rhubarb add fresh accents to couscous and feta, while the fine spiciness of Pinot Noir harmonizes with herbs such as parsley or mint in the filling. The lively acidity cuts pleasantly through the olive oil and the salty component of the feta, keeping the palate clear and receptive. Overall, the result is a combination that is a touch cooler and more exciting than many Mediterranean rosés and is particularly suitable for connoisseurs who focus on freshness and delicate structure.
Grüner Veltliner Kremstal DAC (Kremstal, Austria)
With its typical combination of freshness, subtle fruit and peppery spice, Grüner Veltliner from the Kremstal is the perfect accompaniment to a vegetable dish with couscous and feta. Its aromas of green apple, citrus and sometimes a hint of yellow stone fruit go perfectly with lemon, fresh herbs and the light cereal note of the couscous. The clear, taut acidity acts as a counterbalance to the olive oil and feta and ensures that the dish is never too rich. At the same time, the fine spiciness of the wine picks up the paprika aromas and any oriental spice nuances of the filling, making the pairing extremely lively and versatile – ideal if you are looking for a white alternative to rosé.
Côtes du Rhône Rosé AOC (Rhône, France)
A Côtes du Rhône Rosé AOC, usually based on Grenache, Syrah and Cinsault, combines fruity richness with a certain spiciness and thus offers a very balanced accompaniment to stuffed peppers. The red and bright berry flavors, complemented by subtle notes of herbs and sometimes white pepper, tie directly into the Mediterranean flavors of the peppers, couscous and herbs in the stuffing. The medium body provides enough substance to keep up with the feta and oven flavors without overpowering the vegetarian character of the dish. With its good balance of fruit, spice and freshness, this rosé is suitable for both a summer lunch and an evening meal and will appeal to guests who appreciate classic Rhône characteristics with uncomplicated cuisine.
Rosado DO Navarra (Navarra, Spain)
A rosado from Navarra, often made from Garnacha, brings an expressive berry fruit, gentle structure and a pleasant juiciness that goes perfectly with stuffed peppers with couscous and feta. The combination of ripe strawberry and raspberry flavors with a hint of herbs picks up on the Mediterranean orientation of the dish, while the fresh acidity and moderate alcohol provide drinking flow. The slight residual sweetness or fruity fullness of some Navarra rosados buffers the salty intensity of the feta and at the same time emphasizes the natural sweetness of the peppers. The result is a pairing that is particularly suitable for convivial evenings, where uncomplicated enjoyment, freshness and aromatic diversity are paramount.
The recipe:
Stuffed peppers with couscous & feta
Cooking utensils
- 1 Cutting board
- 1 Sharp chef’s knife
- 1 Large bowl for couscous
- 1 Heat-resistant oven dish
- 1 Small pot or kettle for hot water
- 1 Tablespoon and fork to loosen the couscous
Ingredients
Peppers
- 2 large red or yellow peppers
- 1 1 tbsp olive oil
- Salt and pepper
Couscous filling
- 120 g Couscous
- 200 ml hot water or vegetable stock
- 150 g Feta cheese
- 1 small red onion finely diced
- 1 small clove of garlic finely chopped
- 1 small handful of fresh parsley roughly chopped
- 1 small handful of fresh mint or basil roughly chopped
- Abrasion from 0 5 organic lemon
- 1 -2 tablespoons lemon juice
- 1 -2 tbsp olive oil
- Salt and freshly ground pepper
- Optional: 1 small tomato cored and diced or a few cucumber cubes
To serve
- A little extra lemon juice
- A few leaves of parsley or mint
- Optional: dollop of yogurt or herb dip
Preparation
Preparing the peppers
- Preheat the oven to 190 °C top/bottom heat.
- Cut the peppers in half lengthways, remove the seeds and white inner skins.
- Place the bell pepper halves in a baking dish, brush with olive oil and season lightly with salt and pepper.
- Pre-cook the peppers in the oven for about 10-15 minutes until they are slightly soft but still retain their shape.
Prepare the couscous
- Put the couscous in a large bowl and pour hot water or stock over it.
- Stir briefly, cover the bowl and leave the couscous to soak for 5-10 minutes.
- Then fluff with a fork until the grains are loose and separated.
Mix the filling
- Finely dice the onion and garlic and add to the couscous.
- Roughly crumble the feta and add together with the parsley, mint or basil, lemon zest and lemon juice.
- Stir in the olive oil and mix well.
- Season to taste with salt and pepper, adding a little more lemon juice if necessary.
- Optionally, fold in the diced tomatoes or cucumber.
Stuff and bake the peppers
- Remove the pre-cooked bell pepper halves from the oven.
- Spread the couscous filling evenly into the halves and press down lightly.
- Return the stuffed peppers to the oven in the baking dish and bake for a further 15 minutes until everything is warmed through and the peppers are soft but not falling apart.
Sideboards
- Place the stuffed peppers on plates.
- Garnish with fresh parsley or mint and drizzle with a little extra lemon juice if desired.
- Serve with an optional dollop of yogurt or herb dip.
Recommended side dishes
- Crispy baguette or ciabatta
- A small mixed leaf salad with a lemon-olive oil dressing
- Yogurt-mint dip or herb quark
