Stuffed peppers

Ingredients for 6 servings

• 100 ml vegetable stock
• 80 g couscous, (instant)
• 40 g onions
• 1 clove of garlic
• 1 red chili peppers
• 2 spring onions
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• Salt, Pepper
• Cayenne
• Cinnamon
• 3 stalks mint
• 30g black olives (pitted)
• 100 g feta cheese
• 3 bell peppers, (red)
• Olive oil, for brushing of peppers

Time: 40 min

Preparation

1. For the filling boil the vegetable stock, pour over the couscous and let soak for 5-10 minutes.

2. Finely dice the onions and garlic. Chili pepper in half lengthwise, remove seeds and finely chop. Spring onions, cut only the white and light green in thin rings.


3. Heat the olive oil, sauté onion, garlic and chili pepper in it briefly. Scallions admit sauté briefly and deglaze with vinegar. Season with salt, pepper, cayenne and cinnamon. Give to couscous and mix well.

4. Pluck mint leaves from the stems and finely chop. Coarsely chop olives. Mix mint, olives and coarsely crumbled feta cheese among the couscous. Filling aside.

5. Halve peppers lengthwise and remove seeds. Pour the filling into the peppers. The outside of the Brush peppers with olive oil and grill for 20 minutes until the peppers are soft.

Nutritional information per serving: 169 kcal
• 4 g protein
• 12 g fat
• 10 g carbohydrates