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.
Also read: Incredibly creamy: mandarin cheesecake according to grandma’s recipe – without the bottom, but with a lot of love! >>
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.
Also read: Light and summery: Stuffed peppers with walnuts, mushrooms and tomato sauce – according to grandma’s recipe! >>
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
Also read: Eat like the queen! Three recipes from the German chef at Windsor Castle for the Queen: wild garlic potato stew, avocado tartare and baked apple mousse >>
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.
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.
Now also read: How to make the world’s tastiest strawberry jam! One recipe, three varieties – with vanilla, with a shot, with other fruits >>
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)
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.
Also read: Just make marshmallows yourself: How to make fluffy marshmallows with just 4 ingredients
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.
Read now also: Simple and good: Recipes for tomato sauce as in the GDR school kitchen! This taste evokes memories … >>
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!
Also read: What a brilliant recipe! Wonderful pasta salad with salami and nuts: You must have tried this barbecue accessory >>