Stuffed mini peppers with couscous, creamy feta and dried tomatoes

Name: Stuffed mini peppers with couscous, creamy feta and dried tomatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 15–20 g Antipasiti tomatoes, dried tomatoes, pickled ready to serve; 50 g Couscous; 1 TABLESPOON Olive oil; 1 TABLESPOON Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 (approx. 400 g) Mini peppers "Paprika Sweet" sweet and colourful; 2-3 stem(s) Basil; 75 g Feta cheese

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

15–20 g Antipasiti tomatoes, dried tomatoes, pickled ready to serve
50 g Couscous
1 TABLESPOON Olive oil
1 TABLESPOON Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 (approx. 400 g) Mini peppers "Paprika Sweet" sweet and colourful
2-3 stem(s) Basil
75 g Feta cheese

Directions

1
Cut tomatoes into fine strips or cubes. Prepare the couscous according to the instructions on the packet. Add tomatoes, olive oil and lemon juice, season with salt and pepper. Leave to cool.
2
Cut approx. 1/4 of the peppers lengthwise as a lid, leaving the base of the stalk standing. Clean, wash and drain the peppers. Finely dice the "paprika lid". Wash basil, shake dry and chop finely, except for a little for garnishing.
3
Finely crumble the feta. Mix paprika cubes, feta and basil into the couscous.
4
Fill the peppers with couscous, pressing the filling slightly into the peppers. Arrange on small bowls and garnish with basil.