How about something really colorful? This is a yummy dish, great for lunch or a light dinner. When I say pepper, I mean bellpeppers - apparently they're called different things in different countries (we call them "paprika") but you can probably tell from the photo. It's a great idea to microwave them a little bit, it really helps softening them and you need much less time in the oven.
I used my nifty Benriner turning slicer to make beets and carrots for the garnish - delicious and fun!
Cous-cous stuffed Peppers
(printable recipe)
serves 2
1 red pepper
1 yellow pepper
85 g cous-cous
25 g pine nuts, lightly toasted
50 g feta cheese, crumbled
10 cherry tomatoes, quartered
2 tbsp finely shredded basil
Cut the peppers into half lengthwise, and remove all the seeds and membranes. Place the halves on a plate and microwave on full effect for 5 minutes. They should feel fairly soft.
Meanwhile, place the cous-cous in a bowl and add 125 ml boiling water. Cover with plastic wrap and leave to steam for 10 minutes. Stir, then add the pine nuts, feta cheese, tomatoes and basil.
Fill the peppers, and place in an oven-proof dish. Bake at 200�C for about 10 minutes. Serve with a tasty salad.
Recipe in Swedish:
Cous-cousfyllda paprikor
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