Vega and quick: stuffed peppers with spinach and couscous
It is a vegetarian dish. You put it on the table in no time. It is a children's favourite. In short, it is stuffed peppers with spinach and couscous. Make your children happy and make these delicious stuffed peppers inside no-time ready. The oven does the work for you. This recipe is one to keep on your speed dial. Thank us later!
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!