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Stuffed peppers with pearl couscous and halloumi
Veggies
60%
Time
35 minutes
Servings
4
Similar to the classic pepper, pointed peppers have the perfect pocket for stuffing. It will be a piece of cake or better a piece of pepper if you apply the below cutting method. Today's filling is a Greek-inspired burst of flavor! We mix oregano, tomatoes, red onion, olives, cucumber, and feta to create a fresh, tasty dish. Plus, we add something special: marinated halloumi. This traditional cheese from Cyprus is soaked in oil, balsamic vinegar, and herbs, then grilled or pan-fried to bring out its amazing taste.
Thanks to the natural sweetness of our pointed peppers, all you need to do is fill them up and serve. These colorful, vibrant beauties are perfect for warm, sunny days.
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Ingredients
- ½ red onion
- 2 tablespoons white wine vinegar
- 1 pack of halloumi
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon paprika powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 300 grams (10.6 ounces) pearl couscous
- 1 vegetable stock cube
- 250 grams (8.8 ounces) cherry tomatoes
- Handful of black olives
- 4 red pointed peppers
- ½ cucumber
- 100 ml (0.4 cups) yogurt
- 100 grams (3.5 ounces) of feta
- Fresh dill for garnish
Contributor
JoorKitchen
Preparation
- Cut the onion into quarter rings as thin as possible. Mix the onion rings in a bowl with the white wine vinegar and sugar and stir well. Set it aside and stir occasionally.
- Cut the halloumi into thin slices. Mix the olive oil, balsamic vinegar, paprika powder, oregano and garlic powder in a bowl with the halloumi slices. Let it marinate, the longer the better.
- Make the pearl couscous by following the directions on the package. Use the stock cube in the boiling water.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit). Lay the pointed peppers on a chopping board and cut a T shape into them, one by one, with the long part of the T running parallel with the stalk and the top of the T at the thickest part of the pepper. You can now open the pointed pepper. Put the cut open peppers in the oven dish and then place them in the preheated oven for 8 - 10 minutes until the peppers are a bit softer, but not too soft.
- In the meantime, coarsely grate the cucumber. Mix the cucumber in a bowl with the yogurt and salt and pepper.
- Remove the halloumi slices from the marinade and preserve the marinade. Then fry the halloumi slices in a (grill) pan without oil until all sides are nicely browned.
- Cut the cherry tomatoes into quarters. Roughly chop the olives. Roughly chop the feta. Mix the tomatoes, olives and half of the feta with the pearl couscous when it is cooked and drained. Mix the remaining marinade with the pearl couscous as well. Season the pearl couscous with salt and pepper.
- Fill the roasted pointed peppers with the pearl couscous. Place the halloumi slices, the sweet and sour onion, the rest of the feta and some of the cucumber yogurt on top.
- Garnish with fresh dill.
Contributor
JoorKitchen
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