Ingredients
- Bell peppers 4 - (red and yellow)
- Vegetable broth ½ cup (125 g )
- Shallot 1 - (small)
- Basil 10 leaves
- Fine salt to taste
- Extra virgin olive oil to taste
- Couscous ¾ cup (125 g)
- Cherry tomatoes 7 oz (200 g)
- Taggiasca olives 3.5 oz (100 g) - (pitted)
- Feta cheese 3 oz (100 g)
- Pine nuts 3 tbsp (30 g)
Preparation
Stuffed peppers are astounding with meat and wiener, but on the off chance that you’re searching for a lighter and veggie lover adaptation, attempt couscous stuffed peppers! This veggie lover form of stuffed peppers is really simple to plan, whereas too being exceptionally wealthy and delicious. Interior the peppers you’ll discover couscous prepared with tomatoes sautéd with the cleared out over pepper caps, taggiasca olives, feta, pine nuts and parts of new basil! A helpful single dish, moreover as a stuffed lunch at the office or shoreline, fragrant and with a really extraordinary flavor!
To prepare Stuffed Peppers, start by washing and tipping the peppers
- Leave the cap to one side, you’ll need it later on. Now remove the seeds inside with a knife
- without breaking up the pepper. Do the same for all the other peppers
- Place them on an oven tray with parchment paper, add a little salt inside and a drizzle of oil
- Bake in a conventional oven preheated to 355°F (180°C) for around 25 minutes. In the meantime, cut the stalks out from the pepper caps
- Cut into pieces
- Place in a bowl
- and leave to one side. Now peel and slice the shallot
- Place it in another bowl
- and leave to one side.
- Thoroughly wash the tomatoes and cut them in half
- Now pour 3 spoon of oil in a pan and add the shallot. Lightly bronw, then add the peppers
- add the tomatoes too
- and flavor with salt
- Cook on a medium flame for around 15 minutes, turn over occasionally. Heat the vegetable squash in the meantime, which should be the same weight as the couscous. As soon as it starts to boil, add the couscous
- Stir
- and cover with a lif
- Leave to rest for a few minutes, until all the water is absorbed
- Place in a bowl, crumble with a fork and add the vegetables
- the diced feta
- and the pitted taggiasca olives, drained from the preservation oil
- add the pine nuts too
- then the hand-torn basil leaves
- and stir thoroughly. Once the 25 minutes are up, remove the peppers from the oven
- Fill them with the couscous, be sure to pack it down
- and place once more on the tray. Add a drizzle of oil and bake in a static oven preheated to 355°F (180°C) for a further 25 minutes. Remove from the oven
- and serve
