Peppers stuffed with couscous Quick and easy recipe
Peppers stuffed with cous cous: a clarification should be written couscous (the most commonly used word couscous is the French version) it is possible to prepare this dish also with rice, obviously I chose couscous because it is faster to prepare. Taking advantage of the last peppers of the season, here is a very fast recipe with a completely Mediterranean taste. For these still hot days it is a perfect dish, few calories and lots of taste, the preparation is very fast and then in the oven for 30 minutes and the dish is ready. Here's how to prepare it ...
Ingredients for 2 people
- 1 glass of couscous
- 2 peppers (1 yellow and 1 red)
- 1 thick slice of scamorza cheese
- a handful of salted capers
- 7-8 black olives
- 5-6 cherry tomatoes
- extra virgin olive oil
- 1 glass of water
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How to make couscous stuffed peppers
Prepare the couscous following the directions on the package, generally just bring 1 glass of salted water to a boil (for 1 glass of couscous) put the water on a plate add the couscous and let the water be absorbed (about 5 minutes ), broth can be used instead of water to add flavor.
prepare the other ingredients: wash the capers to remove the salt, wash and cut the black olives (or pitted if you have the appropriate tool), cut the cherry tomatoes and scamorza cheese, chop the basil (I used the frozen one)
with a fork shell the couscous in order to separate it and add it to the other ingredients in the bowl, also add a drizzle of extra virgin olive oil, also add a little diced pepper
wash the peppers, cut them in half, remove the internal white filaments and seeds with a small knife and fill the peppers with couscous
WINE PAIRING: Dark Lagrein, temperature 16-18 °.
In this blog for wine and liqueur combinations I consulted the site: www.bodegasdevino.org
Peppers stuffed with cous cous
Enjoy your meal!