Stuffed peppers are a staple dish in Austro-Hungarian cuisine. Although the pointed peppers are normally filled with ground meat, this delicious alternative is completely vegetarian, as they are stuffed with spiced couscous, olives and feta. And to round it all off, we have added a fresh pea and mint dip.
Ingredients 4 Portions
- 4 pieceRed pointed pepper
- 100 gCouscous
- 200 gSheep's cheese
- 30 gOlives, pitted
- 3 pieceGarlic cloves
- 0.5 tsp.Coriander, Ground
- 1 tbsp.Thyme, Crushed
- 1 pinchCinnamon, Ground
- 1 pinchTurmeric, Ground
- Olive oil
For the dip
- 150 gPeas
- 100 mlCream
- 1 Handful of fresh mint, plucked and roughly chopped
- 1 pinchSea Salt, Coarse
Cut the pointed pepper in half, cut out the stalk, then remove the seeds and pith.
Add the couscous to a bowl. Add salt, turmeric, cinnamon, ginger, coriander and sliced olives. Pour over around double the amount of boiling water and allow to infuse.
Peel and finely chop the garlic. As soon as the couscous has cooled down, crumble the sheep's cheese and mix with the mixed peppercorns, finely chopped garlic and thyme.
Preheat the oven to 180°C (356°F).
Place the pepper (cut side up) in an oiled oven-proof tin and stuff with the couscous mixture.
To make the pea and mint dip: Heat all the ingredients in a small pan, blend and season with salt to taste. Bake the stuffed pointed peppers for 25 to 30 minutes and then serve with the sauce.
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