Stuffed Peppers, Tomatoes, and Mushrooms
⏳ Time
35 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Enjoy your meal!
Ingredients
- Couscous - 6.2 oz
- Water - to taste
- Orange Bell Peppers - 4 pieces
- Yellow Cherry Tomatoes - 4 pieces
- Orange Bell Peppers - 4 pieces
- Pitted olives - 2.6 oz
- Royal Mushrooms - 8 pieces
- Pistachios - 1.8 oz
- Feta cheese - 6.2 oz
- Garlic - 3 cloves
- Fresh Mint - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - to taste
Step by Step guide
Step 1
Place the couscous in a bowl and cover it with water (or vegetable/chicken broth) — just enough to cover the grains with a little extra. Let it sit until ready.
Step 2
Cut the peppers, mushrooms, and tomatoes in half. Remove the seeds from the vegetables and trim the stems from the mushrooms. Place everything in a baking dish and put it in a preheated oven for 15–20 minutes.
Step 3
When the vegetables and mushrooms are slightly softened, take them out of the oven.
Step 4
Fluff the couscous with a fork. Stir in the feta, pine nuts, finely chopped olives, garlic, and mint.
Step 5
Add salt and pepper to taste.
Step 6
Mix everything well.
Step 7
Spoon the couscous mixture into the previously baked vegetables and mushrooms. Drizzle with olive oil.
Step 8
Return everything to the oven for another 15 minutes (or until ready, when the feta melts and a crispy crust forms on top).
Step 9
Before serving, drizzle again with olive oil.
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