Stuffed pepper with couscous and feta

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cut off the stalk of the bell pepper about 1 1/2 cm thick as a lid. Remove seeds and wash the bell peppers. Heat oil in a pan and roast pine nuts in it while turning. Bring 200 ml salt water to the boil.

2. 2

   Remove the pot from the heat and add the couscous while stirring. Leave to swell for 2 minutes in a closed pot. Add butter in flakes and cook over low heat for about 3 minutes. Dice cheese.

3. 3

   Wash basil, shake dry, pluck leaves from the stalks and chop finely. Add the pine nuts, cheese and basil to the couscous and fill the peppers with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.

Nutrition Facts

KCAL
460 kcal

CARBS
33 g

FATS
30 g

PROTEINS
15 g