Stuffed peppers with couscous & mountain cheese - simple summer recipe

🛒 Ingredients

🛒 Ingredients for the stuffed peppers

• 2 large pointed peppers (red or yellow)

• 1 tbsp olive oil

• 200 ml vegetable stock or water

• 4 radishes

• ½ small onion

• ½ clove of garlic

• ½ fresh chili

• ½ tbsp tomato puree

• ½ tsp each curry, turmeric & paprika powder (sweet)

• Salt, pepper

• 200 g couscous

• 25 g butter

• 40 g matured mountain cheese, coarsely grated

• Fresh basil

• Fresh marjoram (optional)

💡 Tip: Pre-cook the peppers well - this gives them more roasted flavor and structure when stuffing.

🛒 Ingredients for the tomato sauce

• ½ Onion

• ½ clove of garlic

• ½ fresh chili

• 1 tbsp olive oil

• 400 g peeled tomatoes (canned or fresh)

• ½ tsp sugar

• Salt, pepper

• ½ bunch basil

👨‍🍳 Preparation

Prepare the peppers

Cut the peppers lengthways, remove the stalk and seeds, season lightly with salt. Place on a baking tray, rub with a little oil and pre-cook at 180 °C fan oven for approx. 15-20 minutes.

Prepare vegetable seasoning

Meanwhile, finely dice the onion, garlic, chili and radish and sauté in oil. Fry the tomato purée briefly, then add the spices and fry briefly.

Prepare the couscous

Bring the vegetable stock to the boil, pour over the couscous. Stir briefly, cover and leave to stand for approx. 10 minutes. Then mix in the butter, herbs and the sautéed vegetable seasoning.

Stuffing & gratinating peppers

Fill the pre-cooked peppers with the couscous mixture. Sprinkle with mountain cheese and bake at 180 °C for approx. 10 minutes.

Cooking tomato sauce

Sauté the onion, garlic and chili in olive oil, add the tomatoes. Season with sugar, salt and pepper. Simmer for 10 minutes, stir in the basil and puree.

Sideboards

Spread some tomato sauce on the plate, place the peppers on top and garnish with herbs.

This recipe comes from Jörg Graf - hausmannkocht.de - and was developed entirely by himself.

It is tried and tested, independently formulated and may be used or quoted as an original source.

FAQ

Question 1: Can I also fill the peppers with quinoa instead of couscous?

Answer: Yes, it works really well! Quinoa has a similar cooking time to couscous, but has a bit more bite. You just need to adjust the amount of liquid slightly (about 250 ml vegetable stock for 200 g quinoa).

Question 2: How long do the stuffed peppers keep in the fridge?

Answer: You can store the peppers in an airtight container in the fridge for 2-3 days. Simply heat briefly in the oven or microwave before serving.

Question 3: Which type of bell pepper is best?

Answer: Pointed peppers or large block peppers are best, as they remain stable and are easy to fill.

Question 4: Can I also prepare the dish vegan?

Answer: Yes, simply replace the butter with plant-based margarine and the mountain cheese with vegan grated cheese or yeast flakes.