Stuffed peppers with feta cheese, yogurt and rice – here’s the delicious recipe

Tastes wonderfully light: stuffed peppers. IMAGO / CHROMORANGE

In southern Europe, the stuffed peppers are a real kitchen classic. The skis are often stuffed with a lot of minced meat. But you can also do without meat. Our recipe combines the taste of feta cheese with the creaminess of Greek yogurt. Delicious! This is really super tasty and useful and easy at the same time. A real summer dish that you absolutely must try.

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Below we have another variant for you. It gets a little more oriental with couscous and feta cheese. It is best if you cook both varieties at the same time. Worth it.

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You need it

150 grams of rice, 2 spring onions, 8 tomatoes, 150 grams of feta cheese, 1 clove of garlic, 2 tablespoons tomato puree, 2 tablespoons Greek yogurt, 4 pointed peppers, a handful of black olives, ½ bunch of parsley, salt, pepper

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This is how it is done

Boil the rice according to the instructions on the package. Meanwhile, finely chop the spring onion. Wash and chop the tomatoes as well. Crumble the feta.

Then peel the garlic and press a clove into the rice. Then season the rice with tomato puree, salt and pepper. Mix everything thoroughly. Then add the spring onion, tomatoes, feta cheese and yoghurt and stir well again.

The stuffed peppers are a real summer dish. IMAGO / CHROMORANGE

Preheat the oven to 200 degrees top / bottom heat.

Wash the peppers thoroughly and cut in half. Remove the case liberally. Now add the feta-rice mixture to the pepper halves.

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Finely chop the olives and spread them on top. Place the stuffed paprika halves in an ovenproof dish. Now it carries off to the oven. There they should be baked for about 20 minutes. Then add a little chopped parsley – and serve. Have a nice meal!

Stuffed peppers – here is the recipe for the oriental variant

You need it

150 grams of couscous, salt, 2 shallots, 2 cloves of garlic, 1 red chili, 180 grams of feta cheese, 80 grams of black olives, 50 grams of dried tomatoes in oil (equivalent to about 4 pieces), 1 tablespoon of olive oil, pepper, nutmeg, 2 teaspoons dried thyme, 1 teaspoon dried oregano, 5 large peppers, 30 grams pine nuts (2 tablespoons)

Delicious, summery, wholesome: stuffed peppers with couscous. IMAGO / Shotshop

This is how it is done

First pour boiling salted water over the couscous according to the instructions on the package and let it swell.

Meanwhile, peel the shallots and garlic and chop very finely. Wash, halve and core the chilli and also chop them very finely. Crumble the feta cheese and halve the olives. Just pour off the dried tomatoes.

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Heat oil in a pan. Add the shallots and garlic and fry on medium heat until the shallots are translucent, 3 to 4 minutes. Then remove from the heat and set aside.

Mix the couscous with the shallots, garlic, chili, olives and 2/3 of the feta cheese. Season everything with salt, pepper, grated nutmeg, thyme and oregano.

Now it’s time for the peppers that you first need to clean, wash and core. To do this, cut off the lid. Then add the couscous mixture to the paprika. The sun-dried tomatoes go on top. Finally, put the lid back on. You can also cut the peppers crosswise and fill them, it’s a matter of taste.

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Place the stuffed peppers in an ovenproof dish and bake in a preheated oven at 220 degrees (top and bottom heat) for about 30 minutes.

Then take it out, remove the lid and sprinkle over the remaining feta cheese and pine nuts. Now it can be served. Have a nice meal!

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