Stuffed peppers with couscous, feta & lemon
This vegetarian dish impresses with its combination of braised peppers, aromatic lemon couscous, creamy feta and fresh herbs. The filling is seasoned with olive oil and spices and baked in the oven. The peppers are soft, the filling juicy and intensely flavorful - a perfect spring or summer meal. Served with a fresh glass of Pinot Noir, the result is a wonderfully balanced pairing.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course light dinner, Main course
Cuisine Mediterranean, vegetarian
Servings 2 People
Calories 520 kcal
1 Cooking pot
1 Casserole dish
1 Cutting board & knife
1 Bowl for mixing
1 Oven
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:
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
Calories: 520kcalCarbohydrates: 45gProtein: 18gFat: 28g
Keyword Couscous, Feta cheese, Lemon, Spring, stuffed peppers, Vegetarian