Stuffed pointed peppers with couscous

Ingredients for 4 servings:

• 4 large pointed peppers, red
• 100 g couscous
• 200 g feta cheese
• 30 g green olives, pitted and finely chopped
• 2 cloves garlic, chopped
• 1 onion(s), finely diced
• 1 tbsp thyme, chopped
• 1 tbsp basil, chopped
• 4 tbsp olive oil
• 1 small can of tomatoes, peeled (240 g drained weight)
• salt and pepper
• Oil for the casserole dish

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

Cut off the stems from the bell peppers and remove the seeds and white membranes from the pointed peppers with your finger. Then wash them inside and out and pat dry with kitchen paper. Set aside. Prepare the couscous according to the package instructions, fluff it up with a fork, and let it cool briefly. Crumble the feta cheese with your hands. Add it to the couscous along with the garlic, 2 tablespoons of olive oil, olives, and herbs and mix. Season with salt and pepper to taste. Fill the pointed peppers with the couscous and feta cheese mixture and layer them in an ovenproof baking dish brushed with oil. Heat 2 tablespoons of olive oil in a pan. Sauté the onion, add the tomatoes, and bring to a boil briefly. Season with salt and pepper to taste. Pour the tomato sauce over the pointed peppers. Cook, covered, in a preheated oven at 180°C (top/bottom heat) for about 40-50 minutes.