Stuffed pointed peppers with couscous on tomato sauce

Name: Stuffed pointed peppers with couscous on tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Sweet peppers (about 150 g each); 100 g frozen peas; 7-10 Tbsp Salt; 250 g Couscous; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Basil Pesto; 7-10 Tbsp Pepper; 100 g Sheep's cheese; 4-5 Stem(s) Basil; 1 Onion; 1 TABLESPOON Tomato paste; 2 packs (400 g each) chunky tomatoes

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Sweet peppers (about 150 g each)
100 g frozen peas
7-10 Tbsp Salt
250 g Couscous
2 TABLESPOONS Olive oil
2 TABLESPOONS Basil Pesto
7-10 Tbsp Pepper
100 g Sheep's cheese
4-5 Stem(s) Basil
1 Onion
1 TABLESPOON Tomato paste
2 packs (400 g each) chunky tomatoes

Directions

1
Cut the peppers in half lengthwise, clean and wash them. Blanch frozen peas in boiling salted water for about 2 minutes, drain and rinse. Put the couscous in a bowl and pour 350 ml of boiling water over it. Mix with 1 tsp. salt, 1 tbsp. olive oil and pesto and leave to stand for about 5 minutes
2
Mix the peas into the couscous. Season to taste with salt and pepper. Fill the couscous into the peppers. Crumble the feta cheese and sprinkle over the couscous. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes
3
In the meantime, wash the basil and shake dry. Put a few leaves aside for garnishing. Finely chop the remaining leaves. Peel onion and chop finely. Heat 1 tablespoon of olive oil in a saucepan. Fry the onion for about 2 minutes at medium heat until transparent. Add tomato paste and steam briefly. Deglaze with chunky tomatoes. Let the sauce simmer for about 5 minutes, stirring occasionally. Season to taste with salt, pepper and chopped basil
4
Arrange the stuffed peppers on a plate. Garnish with basil leaves. Add tomato sauce