Cooking instructions
1.In a salad bowl, pour the TIPIAK Spiced Couscous, 155ml of boiling salted water, a knob of butter. Mix, cover and set aside for 5 min.
2.Preheat the oven to 180°C (375 °F).
3.Wash the baby spinach and spin dry.
4.Wash 1 yellow bell pepper, cut it in half, taking out the stem and grains. Dice it. Peel the onion and cut it in slices.
5.Fry the onion in olive oil using a non-stick pan. Then, add the spinach and the dices of yellow bell pepper. Salt, pepper and let cook for 5 min over high heat, stirring regularly.
6.Prepare the remaining bell peppers : wash it, cut it in half taking out the stem and grains.
7.Cut the feta cheese in dices.
8.Add the couscous, the cooked vegetables, the feta cheese and mix.
9.Stuff the bell peppers with the preparation and sprinkle with breadcrumb.
10.Brown the stuffed bell peppers in the oven for 15 min.
Tips
You can also stuff baby bell peppers with the same preparation and serve it as tapas.
Used in this recipe:
