Ingredients
-
150g Tipiak Couscous
-
5 Peppers (1 green/2 yellow/1 red/1 orange)
-
100g Fresh spinach leaves
-
1 Onion
-
100g Feta cheese
-
2 Tablespoons olive oil
-
3 – 4 Tablespoons Tipiak Breadcrumbs
-
Salt & pepper
Directions
1. In a salad bowl, pour 125 g Tipiak couscous, add 180 ml of boiling water and a knob of butter. Mix and cover.
2. After 15 min, mix, cover again and refrigerate for 45 min.
3. Preheat the oven to 180°C.
4. Rinse the spinach leaves and strain them.
5. Rinse the yellow pepper and cut it in 2 (remove the top part and the seeds). Dice it.
6. Peel and slice the onion, then brown it in a pan with some olive oil.
7. Add the spinach leaves and the diced yellow pepper. Season and cook for 5 minutes over a high heat while stirring.
8. Prepare the other peppers: rinse and cut them in half (remove the top part and the seeds).
9. Dice the feta. Add the cooked vegetables and the feta to the
couscous and mix it all.
10. Fill the pepper halves with this mixture and spread some Tipiak breadcrumbs on top.
11. Brown in the oven for 15 minutes.
Suggestion:
You can also garnish mini-peppers with the same mix and serve them as appetisers.
More recipes HERE