Mediterranean flavour with summery lightness
This recipe combines Mediterranean flavours to create a fresh, summery dish: peppers are stuffed with spicy couscous, creamy feta, fresh lemon and fresh herbs and cooked in the oven. Light, flavourful and filling – perfect for a relaxed dinner or a light lunch dish.
Ideal wine pairing: Pinot Noir AOC (Alsace, France)
A Pinot Noir from Alsace combines lightness with elegant fruit – ideal for this vegetarian dish. The freshness of the lemon zest and the slightly salty flavour of the feta require a wine with clear fruit and a delicate structure. The Pinot brings aromas of redcurrants and strawberries that emphasise the sweetness of the peppers, while its fine acidity underlines the freshness of the dish. Its restrained tannin makes it the perfect partner for the velvety texture of the couscous and the melted filling.
Another 5 wine recommendations for this pairing
1. Bardolino Chiaretto DOC (Veneto, Italy)
A light, fruity rosé with fine flavours of raspberry and pink grapefruit. Its crisp freshness and playful fruit harmonise perfectly with the lemon flavour of the filling. The delicate body matches the structure of the couscous without overpowering it.
2nd Trollinger QbA (Württemberg, Germany)
A classic spring red wine with a light colour, soft tannins and aromas of cherry and almond. Trollinger is an ideal match for peppers, as it is neither too powerful nor too acidic. The herbaceous flavour of the dish is charmingly complemented.
3. Côtes du Rhône Rosé AOC (France)
A structured rosé with notes of red berries, Provençal herbs and a hint of white pepper. The savoury component underlines the Mediterranean spice of the filling. Ideal when served lukewarm.
4th Zweigelt Rosé DAC (Lower Austria, Austria)
Fresh, lively and with a typical sour cherry flavour – this rosé is a real all-rounder. Its subtle spiciness blends harmoniously with the paprika and lemon flavour. Also a delight when well chilled.
5th Gamay AOC (Beaujolais-Villages, France)
Fruity and floral with little tannin – Gamay is an elegant accompaniment to summery stuffed vegetables. Its lightness emphasises the freshness of the herb filling and makes it a charming alternative to white or rosé wine.
The recipe:
Stuffed peppers with couscous, feta & lemon
Cooking utensils
- 1 Cooking pot
- 1 Casserole dish
- 1 Cutting board & knife
- 1 Bowl for mixing
- 1 Oven
Ingredients
For the bell bell pepper filling
- 2 red peppers
- 100 g Couscous
- 150 ml Vegetable broth hot
- 1 Organic lemon Zest and 1 tbsp juice
- 120 g Feta cheese
- 2 Spring onions
- 1 small clove of garlic
- 1 Tbsp olive oil
- 1 Handful of fresh parsley
- Salt & pepper
For the finish
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika powder
- Drizzle with a little olive oil
Preparation
Preparation:
- Pour hot vegetable stock over the couscous, cover and leave to soak for 10 minutes.
- In the meantime, halve the peppers lengthways and remove the seeds.
- Finely chop the spring onions, garlic and parsley.
Filling:
- Loosen the couscous with a fork.
- Mix in the lemon zest and juice, feta (crumbled), herbs, spring onions, garlic and olive oil.
- Season to taste with salt, pepper, thyme and paprika powder.
Baking:
- Place the bell pepper halves in a lightly oiled baking dish.
- Fill with the couscous mixture and drizzle with olive oil.
- Bake at 180 °C (fan oven) for approx. 25 minutes until the peppers are soft and the feta is lightly browned.
Recommended side dishes
- Yogurt dip with mint
- Lukewarm bulgur salad
- Crispy flatbread
