Stuffed pointed peppers with tomato couscous and feta cream

Ingredients for 2 servings:

• 3 pointed peppers
• 50 g couscous
• 2 tbsp tomato paste
• 4 tomatoes, dried, preserved in oil
• ½ tsp cumin
• salt and pepper
• 1 onion(s), small
• 1 garlic clove(s)
• 1 tbsp oil from the jar of sun-dried tomatoes
• 150 g feta cheese
• 2 tbsp milk
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Halve, deseed, and wash the pointed peppers. Pour about 50 ml of boiling water over the couscous, or measure the amount of water according to the package instructions. Stir in the tomato paste. Remove the sun-dried tomatoes from the oil, chop them, and mix them with the couscous. Let them swell, adding a little more water if necessary. Season with cumin, pepper, and a little salt. Finely dice the onion and garlic clove and sauté them in the tomato oil. Crumble the feta cheese and add it to the diced onion with the milk. Heat gently, stirring constantly, until a relatively even mixture forms. Season with pepper. Place the pepper halves side by side in a baking dish and fill with the tomato couscous. Press the filling down gently. Spread the feta cream on top. Bake at 150°C for about 20 minutes, until the cheese starts to brown slightly. Serve with baguette and/or salad.