Piquillo Peppers Stuffed with Couscous and Philadelphia
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Ingredients (4 people):
– 8 piquillo peppers
– 150 gr of couscous
– 150 gr of Philadelphia cheese
– 1 nut of butter
– Olive oil
In a bowl we put the couscous with a little salt (if we want to give more flavor to the dish we can add a pinch of cumin or nutmeg) and we are adding very hot water (there should be more or less one centimeter of water above the couscous) We cover it with plastic wrap or a flat plate for 5 minutes to hydrate it.
While the couscous is hydrated, add two tablespoons of olive oil to a frying pan and when it is hot, introduce the peppers and brown them on both sides.
Once the couscous is hydrated, add a nut of butter and remove it carefully, then add the Philadelphia cheese at room temperature and continue stirring until it is completely integrated.
We remove the peppers from the pan and fill them with couscous, taking care not to break them.
We serve hot.
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