Stuffed peppers with couscous

Name: Stuffed peppers with couscous
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Couscous (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp ground cumin; 4 small red peppers; 400–500 g Spinach; 150 g Sheep's cheese; 1 small onion; 2 TABLESPOONS Olive oil; 250 g Minced beef; 7-10 Tbsp Lemon juice; 300 ml Vegetable broth

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Couscous (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp ground cumin
4 small red peppers
400–500 g Spinach
150 g Sheep's cheese
1 small onion
2 TABLESPOONS Olive oil
250 g Minced beef
7-10 Tbsp Lemon juice
300 ml Vegetable broth

Directions

1
Put the couscous in a flat dish and pour 250 ml of boiling water over it. Let it swell for about 10 minutes, occasionally loosening it up with a fork. Season with salt, pepper and cumin. Halve, clean and wash the peppers. Clean and wash the spinach and drain well. Crumble cheese in a bowl. Peel and finely dice onion
2
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat for about 5 minutes, add the onion and spinach after about 2 minutes. Season with salt and pepper
3
Add the spinach mix, 1 tablespoon of oil and couscous to the bowl and mix well. Season again with salt, pepper and some lemon juice. Fill the couscous into the pepper halves and place in a casserole dish or flat roaster. Pour on the stock and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes
4
Preparation time 40-50 minutes