Summer stuffed peppers with spiced couscous

Name: Summer stuffed peppers with spiced couscous
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 large peppers (red, yellow or orange); 200 g couscous; 250 ml vegetable stock (hot); 1 courgette, cut into small cubes; 1 red onion, finely chopped; 2 cloves of garlic, crushed; 150 g cherry tomatoes, halved; 50 g feta, crumbled; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon smoked paprika; Salt and pepper to taste; A handful of fresh parsley, finely chopped; A handful of fresh mint, finely chopped; 2 tablespoons lemon juice

Zomerse gevulde paprika's met kruidige couscous

Colourful peppers filled with aromatic couscous, fresh herbs and grilled vegetables — a summery dish full of Mediterranean flavours that you can effortlessly prepare in the bakeVIA mini oven.

Prep20 min
Cook35 min
Total55 min
Servings4 servings

Ingredients

4 large peppers (red, yellow or orange)
200 g couscous
250 ml vegetable stock (hot)
1 courgette, cut into small cubes
1 red onion, finely chopped
2 cloves of garlic, crushed
150 g cherry tomatoes, halved
50 g feta, crumbled
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
A handful of fresh parsley, finely chopped
A handful of fresh mint, finely chopped
2 tablespoons lemon juice

Preparation

Preheat the bakeVIA mini oven to 200 degrees Celsius. Cut off the tops of the peppers and carefully remove the seeds and membranes so that the peppers can serve as containers. Lightly brush the outside with olive oil and place the peppers upright in an oven dish that fits in the bakeVIA mini oven.
Place the couscous in a heatproof bowl and pour the hot vegetable stock over it. Cover the bowl with a plate or foil and leave the couscous to stand for 5 minutes until all the stock has been absorbed. Then fluff it up with a fork.
Heat one tablespoon of olive oil in a frying pan and gently fry the red onion and garlic until translucent. Add the courgette cubes and fry over medium heat for 3 to 4 minutes until lightly golden. Stir in the cumin and smoked paprika and cook for a further minute.
Mix the fried vegetables through the couscous together with the cherry tomatoes, parsley, mint, lemon juice and the remaining olive oil. Season the mixture with salt and pepper and finally stir in the crumbled feta.
Generously fill the peppers with the couscous mixture and press down lightly. Place the stuffed peppers in the bakeVIA mini oven and bake for 25 minutes at 200 degrees Celsius until the peppers are tender and the filling is lightly golden on top. Allow to rest briefly and serve warm, optionally garnished with extra fresh herbs.