Vegetarian stuffed peppers with couscous

Ingredients for 4 servings:

• 6 bell peppers, colored
• 130 g couscous
• 1 pack of sheep’s cheese or feta cheese, approx. 200 g
• 1 zucchini
• 1 can of mushrooms, 3rd choice, approx. 400 g or fresh
• n. B. Vegetable stock powder
• e.g. salt and pepper
• n. B. garlic
• 5 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Soak the couscous in vegetable stock according to the package instructions. In the meantime, cut a lid off the bell pepper, remove the seeds, and wash both parts thoroughly. Drain and set aside the mushrooms. Coarsely grate the zucchini. Cut the cheese into thin slices. After the soaking time is over, fluff the couscous with a fork. Add the zucchini and mushrooms and crumble the cheese into the mixture. Add the oil and mix everything together. Season with garlic, salt, pepper, and vegetable stock powder, if desired. Fill the peppers with the mixture. Place the lids of the peppers on top, reversing the colors. Place the stuffed peppers in a baking dish. Bake in an oven preheated to 160°C (320°F) on the middle rack for approximately 35-40 minutes. You can also prepare them in an air fryer. We enjoy this with a delicious cream of mushroom sauce. Tip: The mixture can also be prepared the day before.