First aid for difficult eaters! That's where this recipe comes tearing around the corner. This stuffed pepper with spinach and couscous is a weekday favourite: vegetarian, quick to prepare, kids love it, adults love it. It's cheap. So hoppetee! What are you waiting for? Pop those peppers in the oven!
Stuffed peppers with spinach and couscous
Dinner during the week is quite a hassle sometimes. With a ‘full’ head from a day's work, you still have to start eating. With a bit of bad luck, you also have to hurry - something to do with a sports training at a nice time. And then you have it on the table and ‘they’ don't like it. Save yourself the hassle once a week and prepare this vegetarian stuffed pepper with spinach and couscous. A super quick and healthy meal, the oven does most of the work and kids love it. Hot peppers are popular with children because of their mild flavour, couscous and spinach usually go down well too. And the salty bite of cheese and pine nuts won't put most kids off either. This recipe really is a gift for busy parents!
Budget tip: You can regularly find peppers on sale in the supermarket. I also often come across them in a waste-me-not bin or in a Too Good To Go box. So grab your chance! Pine nuts are relatively pricey, you can also omit them or choose a more affordable nut as a topping.
Where do your peppers and spinach come from?
Most peppers in the shops come from the Netherlands or Europe. Although peppers can certainly be grown outdoors, most peppers from the Netherlands come from a greenhouse. They originally come from a warm climate. Spinach, on the other hand, does grow abundantly from March to November in full Dutch soil. In the other months, it is best to opt for a spinach from Europe, for example from Spain. Are you someone who likes to have a bag of fresh spinach in the vegetable drawer? Then choose frozen spinach; just as nutritious, less wasteful. You can find more about storing vegetables in the right place here.
Source: yara.nl
You can prepare these vegetarian stuffed peppers in an oven dish, but I find these even more convenient roasting pan with reastern.
Vega and quick: stuffed peppers with spinach and couscous
Ingredients
- 3 peppers
- 100 gr couscous
- 1 stock cube
- ½ block feta
- 1 el cream cheese (possibly for children's portion instead of feta)
- 400 gr fresh spinach (Optional for difficult eaters: spinach à la crème instead of fresh spinach in the stuffed pepper).
- 1 bag pine nuts
- 1 el cumin
- 1 dash olive oil (for frying)
Instructions
- Preheat the oven to 200°C.
- Prepare the couscous as it says on the packet: bring water to the boil, soak the couscous in a bowl with the boiled water and stock cube. Keep stirring regularly so that the water is well absorbed and the spices of the stock are well distributed. When the couscous has a good texture, you can stop and stir in some cumin.
- Meanwhile, cut the peppers in half and clean them. Place the peppers in an oven dish (greased with oil) for 5 minutes to allow them to cook and soften a little.
- Fill the peppers with a layer of couscous and a layer of spinach. On top place the feta cheese. For children's peppers, substitute the feta for a dollop of herb cheese if necessary. Sprinkle the peppers with pine nuts.
- Put the peppers in the oven for 10 minutes.
- Serve afterwards and enjoy!
More child-friendly recipes from thegreenlist.nl
- Also see: The tastiest recipe for stir-fried vegetables.
- Also see: making pizza dough together.
- Also see: vegan pancakes!
Photo credits: thegreenlist.nl.
