Stuffed tomatoes and peppers

Name: Stuffed tomatoes and peppers
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 large beef tomatoes (approx. 225 g each); 2 yellow peppers; 200 g Coucous; 1 TABLESPOON Olive oil; 50 g Butter; 2 Spring onions; 7-10 Tbsp Salt; 100 g Artichoke hearts (glass); 250 g Gorgonzola cheese; 75 g dried soft apricots; 25 g Pine nuts; 200 g Tsatsiki; 1 pinch Harissa Powder

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 large beef tomatoes (approx. 225 g each)
2 yellow peppers
200 g Coucous
1 TABLESPOON Olive oil
50 g Butter
2 Spring onions
7-10 Tbsp Salt
100 g Artichoke hearts (glass)
250 g Gorgonzola cheese
75 g dried soft apricots
25 g Pine nuts
200 g Tsatsiki
1 pinch Harissa Powder

Directions

1
Wash the tomatoes, cut off a lid at the base of the stalk. Hollow out the tomatoes. Cut the peppers in half lengthwise, clean and wash them. Put the tomatoes and peppers in an ovenproof dish
2
Prepare the couscous according to the package instructions. Mix olive oil and butter into the still hot couscous, season with salt. Clean and wash spring onions and cut into fine rings. Cut artichoke hearts into eight pieces. Cut Gorgonzola cheese into pieces. Cut apricots into small cubes. Roast pine nuts in a pan without fat, take them out
3
Mix the couscous, spring onions, artichokes, 3/4 of the cheese, apricots and pine nuts and stuff into the tomatoes and peppers. Spread the rest of the cheese on top. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower shelf for about 40 minutes. Serve with tzatsiki and harissa powder