21/09/2019

FILLED BELL PEPPER

Serves: 4 people
Ingredients
- Oven potatoes (enough for 4 people)
- 4 sweet peppers
- 300g couscous
- 400ml stock
- 1 tbsp olive oil
- 200g ‘minced meat’ (vegetarian) - rulstukjes AH
- 10 cherry tomatoes, cut in fours
- 1 zucchini, diced
- 1 (yellow) paprika
- 2 cloves of garlic, miced
- 1 onion, diced
- Spices: 1 tsp cumin, 1 tsp paprika powder, ¼
cayenne pepper, 1 tsp oregano
- 100g feta
- Pepper and salt to taste
- 25g pine nuts
- 500g oven potatoes

For the salad:

- 100g cherry tomatoes
- 100g pickles
- 1 small red onion
- 100g mixed salad greens
- Notes: all of this is just an indication

Instructions
1. Preheat the oven to 200 degrees.
2. Add the stock (boiling) to the couscous and 1 tbsp olive oil. Mix together and let it stand for 5
minutes with either a lid or a tea towel.
3. Heat a pan with oil and fry the onion and garlic for 3 minutes. Add the spices, some salt and
pepper, the zucchini, bell pepper and half the tomatoes. Cook for a further 5 minutes.
4. Add the minced vegetarian meat and cook for however long is on the package and then add
the couscous.
5. Add the feta to the mixture and mix well. Cook for another 5 minutes.
6. Cut the sweet peppers in half and remove the seeds. Place them on a baking tray (with
baking paper) and place the peppers on it. Drizzle with a little oil and fill the peppers with the
couscous mixture.
7. Garnish the peppers with the pinenuts and the rest of the tomatoes and cook for 15 minutes
in the oven together with the frozen oven potatoes (depending on how long these need to
cook, you might need to put them in the oven a bit earlier).
8. Serve the filled peppers onto plates with the potatoes and salads. Enjoy your yummy food!

Optional:
- Instead of feta, you could use goat cheese
- If you’d like to make this meal vegan, you can leave out the feta
- Fresh parsley

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