A few months back, I ended my no bell pepper phase. For some reason, I didn’t like them for a while – but since that’s over now, I can make one of my favorite bell pepper recipes: Stuffed bell peppers. You can stuff them with pretty much anything you like – many recipes use rice and ground beef. I chose couscous and feta cheese for this vegetarian version.
Couscous stuffed bell peppers
What you need:
2 bell peppers (tops cut, stemmed and seeded)
8-9 small cherry tomatoes, chopped
100g feta cheese
100g instant couscous (I use instant couscous)
1 tbsp mixed herbs (I used a mix of 8 frozen herbs)
pepper, to taste
paprika, to taste
ras el-hanout, to taste
sour cream (I used low-fat)
What you do:
Preheat oven to 180°C/350°F. Line a baking sheet with parchment paper.
Cook the couscous. I use vegetable broth instead of water to add extra flavor. Cut the feta cheese into small cubes. In a small bowl, carefully mix the couscous with feta, tomatoes, herbs and spices.
Spoon the filling into the bell peppers. Place on the prepared baking sheet and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. Top with sour cream and serve immediately.