| 4 large | Pointed peppers, red |
| 100 g | Couscous |
| 200 g | Sheep’s cheese (feta) |
| 30 g | Olives, green, pitted and chopped |
| 2 toe/s | garlic, minced |
| 1 | onion(s), finely diced |
| 1 tbsp | Thyme, chopped |
| 1 tbsp | basil, chopped |
| 4 tbsp | Olive oil |
| 1 kl. Can/s | Tomato(s), peeled (240 g drained weight) |
| Salt and pepper |
Preparation
Working time: approx. 15 minutesCooking/baking time approx. 50 minutesTotal time approx. 1 hour 5 minutes
Cut off the stalk from the peppers and remove the seeds and the white partitions from the pointed peppers with your finger. Then wash inside and out and pat dry with kitchen paper. Put by.
Prepare the couscous according to the instructions on the package, loosen with a fork and allow to cool briefly.
Crumble the feta cheese with your hands and add to the couscous together with garlic, 2 tablespoons of olive oil, olives and herbs and mix. Season with salt and pepper.
Fill the peppers with the couscous-sheep’s cheese mixture and layer in an ovenproof baking pan brushed with oil.
Heat 2 tablespoons of oil in a pan, sauté the onion, add the tomatoes and bring to the boil briefly. Season with salt and pepper to taste. Pour the tomato sauce over the peppers.
Cook in a preheated oven at 180 °C top/bottom heat for about 40 – 50 minutes, covered.