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Ingredients:
-
2itembell pepper
-
100gcouscous
-
1tbspolive oil
-
1itemonion
-
100gzucchini
-
100gcherry tomato
-
50gfeta cheese
-
2clovegarlic
-
10gparsley
-
1tbsplemon juice
Preparation Time: 45 minutes
Instructions:
- Preheat the oven to 180°C.
- Cut the tops off the bell peppers and remove the seeds.
- Cook couscous according to package instructions.
- Heat olive oil in a pan over medium heat.
- Chop onion, zucchini, and cherry tomatoes; add to the pan.
- Sauté vegetables until soft, about 5 minutes.
- Add minced garlic and cook for another minute.
- Mix cooked couscous with sautéed vegetables, crumbled feta, chopped parsley, and lemon juice.
- Stuff the bell peppers with the couscous mixture.
- Place stuffed peppers in a baking dish and bake for 25-30 minutes.
- Serve warm.
| Nutrition | Per Serving 600 g | Per 100g |
|---|---|---|
| Energy | 600 kcal | 100 kcal |
| Protein | 18 g | 3.0 g |
| Fibre | 12 g | 2.0 g |
| Salt | 1.5 g | 0.3 g |
| Sugar | 10 g | 1.7 g |
| Carbohydrates | 80 g | 13.3 g |
| Fat | 28 g | 4.7 g |
-
2itembell pepper
-
100gcouscous
-
1tbspolive oil
-
1itemonion
-
100gzucchini
-
100gcherry tomato
-
50gfeta cheese
-
2clovegarlic
-
10gparsley
-
1tbsplemon juice
Preheat the oven to 180°C.
Cut the tops off the bell peppers and remove the seeds.
Cook couscous according to package instructions.
Heat olive oil in a pan over medium heat.
Chop onion, zucchini, and cherry tomatoes; add to the pan.
Sauté vegetables until soft, about 5 minutes.
Add minced garlic and cook for another minute.
Mix cooked couscous with sautéed vegetables, crumbled feta, chopped parsley, and lemon juice.
Stuff the bell peppers with the couscous mixture.
Place stuffed peppers in a baking dish and bake for 25-30 minutes.
Serve warm.