Stuffed Peppers with Couscous and Sheep's Cheese

Ingredients

• 150 g Couscous
• Salt
• 2 shallots
• 3 Garlic cloves
• 1 red chili
• 180 g Sheep's cheese
• 80 g Black olives
• 50 g Sun-dried tomatoes in oil (approx. 4 pieces)
• 1 tbsp Olive Oil
• Pepper
• nutmeg
• 2 tsp Dried thyme
• 1 tsp Dried oregano
• 5 large bell peppers
• 30 g pine nuts (2 tbsp)

Instructions

1. 1.

   Pour boiling salted water over the couscous according to package instructions and let it swell.

2. 2.

   Meanwhile, peel and finely chop the shallots and garlic. Wash, halve, deseed, and finely chop the chili peppers. Crumble the sheep's cheese. Halve the olives. Drain the sun-dried tomatoes.

3. 3.

   Heat the oil in a pan. Sauté the shallots and garlic over medium heat for 3-4 minutes until translucent. Then remove from heat.

4. 4.

   Mix the couscous with shallots, garlic, chili, olives, and 2/3 of the sheep's cheese. Season with salt, pepper, freshly grated nutmeg, thyme, and oregano.

5. 5.

   Clean, wash, and trim the bell peppers, cutting off the tops and removing the seeds. Fill the peppers with the couscous mixture, place the sun-dried tomatoes on top, and put the lids back on.

6. 6.

   Place the stuffed peppers in a baking dish and bake in a preheated oven at 220 °C (200 °C convection; Gas: Mark 3-4) for about 30 minutes.

7. 7.

   Arrange the peppers on 4 plates, remove the lids, and sprinkle with the remaining sheep's cheese and pine nuts.