Créé avec l’IA
Mediterranean Couscous Stuffed Peppers
Ingrédients
4 Portions
- couscous1 cup
- bell peppers4 large
- pine nuts1/4 cup
- raisins1/4 cup
- feta cheese1/2 cup
- spinach2 cups
- olive oil2 tablespoons
- garlic2 cloves
- onion1 medium
- cumin1 teaspoon
- coriander1 teaspoon
- vegetable broth1 cup
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Prepare the couscous according to package instructions using the vegetable broth instead of water for added flavor. Set aside.
- 3
Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and set them in a baking dish.
- 4
In a skillet over medium heat, toast the pine nuts until golden, then set aside.
- 5
In the same skillet, heat 1 tablespoon of olive oil and sauté the chopped onion and minced garlic until translucent.
- 6
Add the spinach to the skillet and cook until just wilted. Season with cumin, coriander, salt, and black pepper.
- 7
Combine the cooked couscous with the sautéed vegetables, toasted pine nuts, raisins, and crumbled feta cheese. Mix well.
- 8
Stuff each bell pepper with the couscous mixture, pressing down gently to fill them completely.
- 9
